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Ingredientes
- 3/4 c. freshly minced Italian parsley
- 2-3 Tbsp. freshly minced cilantro
- 6 garlic cloves, chopped
- 1/2 c. extra virgin olive oil
- 1/3 c. wine vinegar
- 2 tsp. salt
- 1/2 tsp. warm red pepper flakes
- 1/4 tsp. freshly grnd black pepper
Direcciones
- Whisk together all ingredients in a bowl (or possibly use a blender).
- Use right away or possibly store in a glass jar or possibly salad cruet in the refrigerator. Keeps up to 3-4 days.
- For an interesting variation, omit cilantro and substitute basil and oregano, then add in 1/4 c. of minced ripe (or possibly petite diced) tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 240 | 95% |
| Total Fat 27.11g | 34% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1172mg | 49% |
| Potassium 88mg | 3% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.15g | 0% |
| Protein 0.6g | 1% |
