I love the bright flavors on this sauce. It works well as a topping for cooked meat or vegetables, or even for dipping bread. I particularly like it served over a seared flank steak or roasted pork tenderloin.
-1 bunch parsley, stems removed
-1 bunch cilantro, stems removed
-2 cloves garlic
-1/2 c olive oil
-1/4 white vinegar
-1/2 tsp red pepper flakes
-1/2 tsp salt
-1/4 tsp black pepper
Combine all ingredients in a food processor and process until mixture resembles a pesto. Serve immediately, or refrigerate for up to 3 days prior to serving.
