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Parsley Cilantro Marinade and Dipping Sauce - Andrea Meyers
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Parsley Cilantro Marinade and Dipping Sauce

Makes about 1 cup.
Course Condiment
Diet Gluten Free, Vegan, Vegetarian
Keyword cilantro, parsley
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 26kcal
Author Andrea

Equipment

  • food processor

Ingredients

  • 1 cup packed fresh parsley leaves
  • 1 cup packed fresh cilantro
  • 2 stems fresh oregano leaves stripped
  • 3 cloves fresh garlic peeled and crushed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice or water
US Customary - Metric

Instructions

  • In the bowl of the food processor, add the parsley, cilantro, garlic, and olive oil. Process for about 20 to 30 seconds, then drizzle in the water or lemon juice. Process for about 15 seconds more.
  • MARINADE: Rub the marinade over the surface of chicken, fish, or shrimp. Reserve some sauce for dipping when served, and place meat in a plastic bag. Keep refrigerated. Leave the fish or shrimp for about 30 minutes or so, and the chicken for several hours or overnight.
  • DIPPING SAUCE: Add more olive oil and lemon juice if you want to use it for dipping.

Nutrition

Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg