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
Makes: 2 cups
Ingredients
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1
lemon, juice and zest
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1
lime, juice and zest
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1
orange, juice and zest
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5
cloves of garlic
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1/2
cup loosely packed parsley
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1/2
cup loosely packed cilantro
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2
tablespoons olive oil
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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.
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