This is an extremely versatile sauce -- perfect to spoon on top of grilled pork or chicken, goes fabulously well with steak and fish or you can be a traditionalist and put a dollop on pasta.
- 6 garlic cloves, peeled
- 2 packed cups Italian flat leaf parsley
- 2 packed cups fresh cilantro
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- ½ cup grated Parmesan
- juice of 1/2 lemon + rind of 1/2 lemon
- Salt and Pepper
In the bowl of a small food processor, or mortar and pestle, add all the ingredients except for the olive oil. Pulse (or pound) the ingredients until they start to break down. If using a food processor, with the motor running, drizzle the olive oil until continue to blend until the mixture becomes smooth and pureed. If using a mortar and pestle, add the olive oil and stir to blend.