Ingredients
Herbs and Vegetables
- 1 cup fresh Italian flat-leaf parsley, leaves only, stems removed
- 1/4 cup fresh cilantro, leaves only, stems removed
- 1/4 cup fresh oregano, leaves only, stems removed
- 1/3 cup roughly chopped red onion or shallots
- 3 cloves garlic, peeled
Seasonings and Liquids
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- Prepare the herbs and aromatics: If using a blender or food processor, add the parsley, oregano, cilantro, red onion, and garlic to the container. Pulse a few times to finely mince the ingredients but avoid pureeing them into a paste.
- Add seasoning and liquids: Add the red pepper flakes, extra-virgin olive oil, red wine vinegar, and fresh lemon juice to the minced herbs. Pulse 2-3 times to combine the ingredients evenly without over-blending.
- Season to taste: Stir in the kosher salt and adjust seasoning according to preference, adding more salt or lemon juice if desired.
- Alternative hand method: If making by hand, finely mince all herbs, onion, and garlic using a sharp knife. Transfer to a bowl and whisk together with olive oil, red wine vinegar, lemon juice, red pepper flakes, and kosher salt until well combined.
- Serve or store: Use immediately as a sauce or marinade, or refrigerate in an airtight container for up to 3 days to allow flavors to meld.
Notes
- For best flavor, use fresh, high-quality herbs and extra-virgin olive oil.
- Adjust the amount of red pepper flakes based on desired spiciness.
- Can be refrigerated and kept for up to 3 days; bring to room temperature before serving.
- Great as a marinade for grilled meats or a fresh sauce for roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
- Diet: Gluten Free
