Cilantro, Parsley and Basil Sauce
Makes about 1 cup, enough to sauce 4-6 servings
Fresh and tart, Cilantro, Parsley and Basil Sauce is a wonderful accompaniment for seafood, tofu, and chicken. I particularly like it with rockfish, scallops, and shrimp; it’s also delicious with salmon and tuna. Cilantro, Parsley and Basil Sauce is lighter and brighter than Cilantro Pesto. It’s a sauce, rather than a condiment. Though it doesn’t freeze well, Cilantro, Parsley and Basil Sauce may be made two days ahead. The amount of jalapeño depends on how spicy you like your food, and how spicy the jalapeño is (each pepper is different: some are mild, while some are quite hot).
1/2 packed cup fresh cilantro leaves
1/2 packed cup fresh parsley leaves
1/4 packed cup fresh basil leaves
3 cloves garlic, chopped
2-4 Tbsp. chopped jalapeño (1-2 medium)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. water
Put all ingredients in food processor or blender. Process until combined. Taste and add salt, pepper, or lime juice, as needed. If sauce is too thick, thin with water or olive oil.
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