This is a sauce that goes great on almost anything by adding bright herby flavor and amazing color. Top meat and fish, scramble into eggs, dress a salad, dip bread, whatever. I prefer this fresh, but it should keep for a day or two in the fridge if you make more than you need.
- Cilantro (about a quarter cup)
- Parsley (about a half cup)
- 1 medium shallot
- Juice of half a lemon
- Olive oil
- Red wine vinegar
- Salt + pepper
- Very finely chop the greens and add to a mortar.
- Finely dice the shallot and add on top of the greens.
- Add a generous amount of coarse salt (this will help smooth out the sauce, in addition to seasoning) a splash of vinegar, the lemon juice, and a couple circles of olive oil.
- Work the pestle until a paste forms and everything begins to incorporate. You don’t want it completely smooth, but everything should be green, with just a few bits and leafs remaining.
- Pour in additional olive oil and mix until it’s the volume and consistency you want.
- Taste and add salt, pepper or vinegar to your liking.
- Use on nearly anything! Everything that goes well with bright salty flavors, will be made better with this sauce.