This can be used as a marinate or sauce for grilled meat/veggies. Tonight I served it as a dressing for raw courgette spaghetti, as a sauce for pasta and as a dipping sauce for red peppers, pita bread and pineapple.
1 bunch fresh flat-leaf parsley stalks removed (I used curly parsley so blitzed it for a little longer)
1/2 small red onion chopped
2 cloves garlic
2 Tbspn lemon juice
1 Tbspn apple cider vinegar
pinch red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2Tbspn extra virgin olive oil (or more to adjust the consistency)
1 bunch coriander(optional)
Place all the ingredients in the blender and blitz to desired consistency.
Prepared, tried and tested by: Preshana Singh
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