Ingredients

1 bunch worth parsley leaves (some stems ok)

1 bunch worth cilantro leaves (some stems ok)

3/4 cup olive oil

1/4 cup red wine vinegar

3 cloves of garlic

1 teaspoon red pepper flakes (optional)

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions

Combine all the ingredients in a food processor. Pulse for about 30-45 seconds until combined.

Serve on cooked vegetables, seafood and meat.

Leftovers will keep in an airtight container or pint mason jar refrigerated for 14 days or frozen for 6 months.

Notes

I have 2 little boys who don’t like spicy food, so I leave the red pepper flakes out and instead sprinkle them on top. Feel free to add more red pepper flakes if you like it spicier.