Get your green onwith this bright, flavorful topping for savory dishes like tofu cutlets, potatoes, and buddha bowls. Vegan, refined sugar-free, gluten-free._______________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: At least 6 plants
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Sauce, Topping
Cuisine: South American
Diet: Vegan
Servings: 4
Calories: 31.45kcal
Equipment
food processor
measuring cups and spoons
knife and cutting board
juicer manual is fine
jar or other sealed container for the fridge
Ingredients
1cupparsleyfresh, about ½ bunch
1cupcilantrofresh, about ½ bunch
1largejalapenoor equivalent
¼cupred onionor shallot
1teaspoonoreganofresh, optional
¼cuplemon juicefresh preferred, about one lemon
¼cupbalsamic vinegarnot the thick kind; or red wine vinegar
1teaspoongarlic granulesor 2-3 medium garlic cloves
½teaspooncrushed red peppersoptional
¼teaspoonsalt
1teaspoooncoconut aminosto balance the acid, optional
1tablespoon filtered waterif still needing liquid, optional
Instructions
Coarsely chop the fresh ingredients and juice the lemon, then place them in a food processor.
Add the remaining ingredients to the food processor and pulse until it comes together well but still has some texture. Stop and scrape the sides, if necessary. Add the water if needing more liquid.
Serve immediately, or store in a sealed refrigerated container. Best eaten within a day or two.