This herbaceous sauce is simple to make and fantastic drizzled on just about anything from seafood to chicken to grilled vegetables. I roasted some cauliflower and Brussels sprouts and drizzled this sauce over and topped it off with shredded Parmesan and toasted pine nuts. It was a delicious side dish. This sauce can also be used as a base for a salad dressing. Just add a little more oil and maybe water to thin it out before tossing with your favorite salad fixings.

Ingredients:

2 limes, juiced

1/3 cup olive oil

1/4 cup white wine vinegar or champagne vinegar

leaves from one bunch of Italian parsley

leaves from one bunch of cilantro

20 leaves mint

20 leaves basil

3 cloves garlic

1 tsp red pepper flakes

Place all the ingredients into a blender and blend until a creamy and a bright green color.