An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.
Tips & Tricks: This is one recipe I like to use stems and all for the parsley and cilantro. Everything is minced so fine that it works well.
If you don't feel like chopping, you could use a blender to make this sauce. However, the texture is not quite the same as it tends to emulsive.
I like to use Mexican oregano but I know it's not easy to find fresh (I grow it). If you have some, I would suggest using that instead of Mediterranean oregano.