| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 1 1/2 cups |
Ingredients
- 12 cloves garlic
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1 bunch fresh flat-leaf parsley, washed, mostly stemmed and dried
- 1/2 bunch fresh cilantro, washed, mostly stemmed and dried
- 1/2 Fresno chile or red jalapeno, seeded and diced
Instructions
- In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 508 |
| Total Fat | 54 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 267 mg |
Reviews
Very tasty.. added more salt and garlic.. marinated some pork in it… yummmmm!
Ugh. This is horrible. I think the cilantro was the culprit, but it is truly awful. It looks really nice though.
Quick, easy, and so versatile
AMAZING!! I want to eat this drizzled on everything!!
Super yummy paired with the chicken. Very herbaceous & the acid was great with the chicken.