Makes 1 cup
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 1 handful baby spinach leaves
- 4 cloves of garlic, smashed
- 1 Tbsp red wine vinegar
- 1 Tbsp dried oregano
- 1 tsp chili flakes
- ½ cup olive oil
- Salt and pepper
In a food processor or mortar and pestle, combine the parsley, cilantro, spinach, vinegar, garlic, oregano and crushed red pepper. Process until smooth.
Transfer the sauce to a bowl and pour the olive oil over the mixture. Season to taste with salt and pepper. Refrigerate until ready to use- let it come to room temperature before using.