Author Notes
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
Ingredients
-
1
lemon, juice and zest
-
1
lime, juice and zest
-
1
orange, juice and zest
-
5
cloves of garlic
-
1/2 cup
loosely packed parsley
-
1/2 cup
loosely packed cilantro
-
2 tablespoons
olive oil
-
salt and pepper to taste
Directions
-
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.
See what other Food52ers are saying.