This sauce will change your life. There are so many variations, but I like this variety that uses up bunched herbs that we grow a lot of. It’s a great way to use herbs that you don’t have a plan for so that they don’t go to waste, and a beautiful way to add pizzaz to any roasted veggies or meat.
1 small shallot or 1/4 cup red onion, roughly chopped
2 garlic cloves, roughly chopped
1 1/2 cup total herbs, tough stems removed, thin stems okay (I like about half parsley and half cilantro, add oregano too if you like!)
2 T red wine vinegar
3/4 cup olive oil
1 tsp kosher salt
1 tsp freshly cracked black pepper
Crushed chili flakes, to taste
This sauce is easy as can be, toss it all in a food processor and blend to your desired consistency. Add more oil if it looks dry. Top your veggies, meat, grain bowl, whatever. You’ll be glad you did.