This sauce is a true culinary multitasker. Make a batch on Sunday and use it throughout the week. It's great as a marinade for meat, vegetables or tofu; a light sauce for chicken; salsa for fish tacos; or dressing for an asian slaw. —First We Eat
lemon, juice and zest
lime, juice and zest
orange, juice and zest
cloves of garlic
loosely packed parsley
loosely packed cilantro
salt and pepper to taste
In This Recipe
Combine the juices and zests in a bowl.
in a small food processor, mince the garlic, parsley and cilantro. Add it to the juices.
Add olive oil, salt and pepper, and mix well. Refrigerate for at least two hours. It will keep in the refrigerator for up to one week.