This is one of my favorite sauce recipes EVER! It’s amazing with beef, fish, chicken or meatballs of any type. The hardest part for me is chopping the parsley but that’s because I don’t like stems. It’s super simple to make.

Here goes…

• 1 bunch flat parsley
• 1 bunch cilantro
• 1/2 cup red onion (chopped)
• 1/2 cup EVOO (quality)
• Red pepper flakes (to taste)
• Salt (to taste)
• Black pepper (to taste)
• 3 tbsp oregano
• 3 tbsp red wine vinegar
• 2 tbsp of lemon juice
• 3 tbsp minced garlic

Blend all ingredients except EVOO. Then stir in EVOO til well mixed. Serve. Store in refrigerator but allow to get room temperature before serving. The below version pictured has less oil.

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