4 Serves
36 Mins
Finely mince the fresh parsley, cilantro, and garlic cloves using a sharp knife on a cutting board.
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Vitamin K
144 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
13 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a medium mixing bowl, combine the minced herbs and garlic. Add the white vinegar, salt, and black pepper, then stir thoroughly with a spoon.
Slowly pour in the olive oil while whisking or stirring to emulsify the sauce slightly.
Cover the bowl and allow the sauce to rest at room temperature for 30 minutes to let the flavors meld before serving.
16
g76
g15
g
