Sauce Verte Pérubienne
This vibrant green sauce combines fresh herbs and a zesty kick, perfect for elevating any dish with minimal effort.
Ingredients
Fresh Ingredients
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 clove garlic, minced because, yum!
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar adds a splash of sophistication
- 1/2 cup olive oil great for your skin, but don't eat it all
- Salt and pepper to taste
- A squeeze of fresh lime (optional) recommended for extra zing
Instructions
Preparation
- In a food processor or blender, combine the parsley, cilantro, garlic, Dijon mustard, and red wine vinegar. Pulse until finely chopped.
- With the blender running, slowly drizzle in the olive oil until well combined and smooth. Add more olive oil for desired consistency.
- Season with salt and pepper. Taste and adjust for the best flavor.
- Squeeze in lime juice if desired for an extra flavor boost.
- Serve immediately or store in an airtight container in the fridge. It will stay fresh for about a week.
Notes
Herb substitutions are welcome; replace cilantro with more parsley or fresh basil. Embrace a chunky consistency, and for spice, add a jalapeño while blending.