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Ingredients
- 1 cup cilantro leaves
- 1 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 4 cloves garlic, roughly chopped
- 3/4 to 1 cup olive oil
- 1/4 to 1/3 cup red wine vinegar
- Kosher salt and freshly ground black pepper
Details
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Refrigerate at least 4 hours best if over night
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