A zingy condiment packed with herbs, garlic, citrus, a splash of vinegar and a pinch of heat.
Prepped Ingredients:
1 bunch scallions, rinsed and ends trimmed
1 bunch cilantro, rinsed and ends trimmed
1 bunch parsley, rinsed and ends trimmed
4 cloves garlic, peeled
2 lemons, juiced (about ½ cup)
½ tsp red chile flakes
1 cup EVOO
1 tsp salt
½ tsp red wine vinegar
Follow the recipe or use whatever ingredients you have.
Make the sauce
Add everything to a blender or food processor, cutting things down as needed to fit.
Add ½ cup water.
Blend on high until everything has been blended down into a smooth sauce, add more water if needed.
Taste and add with more salt, if needed.
Transfer to a jar or container and use immediately or store in the fridge for up to 2 weeks. Heat the oven to 400 degrees.
Grease a medium sized casserole pan. Set aside.
In a medium bowl, add the oats, almond flour, brown sugar, melted coconut oil and salt.
With your hands or a fork, mix thoroughly. Set aside.
To Serve
Serve over or alongside grilled or roasted meats, fish, seafood and veggies.
Combine with equal parts sour cream mayo or yogurt for a quick dip or sandwich spread.
Use in place of hot sauce.
Serve over or alongside grilled or roasted meats, fish, seafood and veggies.