This is a classic Argentine herb sauce that is especially good on grilled vegetables or meats (or try it with roasted beets!) We’ve been making it weekly with the abundance of parsley and cilantro coming out of our high tunnels. We don’t have fresh oregano at the moment, but it’s just as good without!
1 ½ cups fresh parsley, most of the stems removed
½ cup fresh cilantro, most of the stems removed
1 tablespoon fresh oregano leaves
3 garlic cloves, smashed
1 teaspoon hot red chile flakes
2 tablespoons red wine vinegar
3 tablespoons neutral oil
Salt and pepper to taste
3 tablespoons olive oil
In a food processor, combine all the ingredients except the olive oil. Process until combined, then stir in the olive oil by hand. Taste, adjust the seasoning, and use as soon as you can. It’ll keep in the fridge for only a couple of days, so use it quickly.