I put this sauce on everything, from tri tip (marinated), to a Southwestern Bowl, to fried eggs. It has a fresh and bright flavor, and adds a great dose of color to the meal, too. When I don’t have both bunches of herbs, I will substitute basil or more oregano, or whatever I have handy.
Adapted from Gimme Some Oven.
Combine and mix in an immersion blender:
- 1 bunch cilantro
- 1 bunch parsley
- 3 Tbsp fresh oregano (optional)
- 1/2 cup olive oil
- 1/4 red wine vinegar
- 2 Tbsp fresh lemon or lime juice
- 3 cloves garlic
- Salt & pepper, to taste
- 1/4 red onion, minced or 1/2 shallot, minced, optional
Makes enough for 8-10 servings.