This garlicky, vibrant sauce, a mash up between Italian salsa verde and Argentine chimichurri, is a great way to use the fresh herbs you'll find at markets in the fall. We love it with grilled steak and vegetables, seared fish or tofu, on top of scrambled eggs, folded into potato salad, or added to a simple vinaigrette. It keeps for about a week in the fridge, but the garlic flavor will get stronger over time.
Makes one generous cup
1 cup washed and dried Italian parsley, stems removed
1 cup washed and dried cilantro, stems removed
1/4 cup washed and dried oregano or dill (or a mix of the two), stems removed
2 cloves fresh garlic, roughly chopped
1 whole jalapeño pepper, seeds removed and roughly chopped
1 lime, juiced
1 teaspoon salt
1/4 to 1/3 cup extra virgin olive oil, more to taste
Freshly grated black pepper to taste
Put the herbs, garlic, and jalapeño in a food processor and process until finely chopped. Scrape down the sides, add lime juice and salt and process, adding oil in a steady stream. Taste, adding pepper, more salt, and more oil, if desired.