I have had a mess of cilantro and parsley in the wilty-sad veg drawer and decided to knock out a type of pesto that can be eaten as a condiment, folded into salad dressings, a sandwich spread— a do all, tasty add. It is random and changes each time (as this is the way I cook)…but its pretty much a fat, a citrus/acid, green herbs, salt/pepper and spice.

2 bunches of fresh parsley (not including the stems)
2-3 bunches of fresh cilantro (including the stems)
3-4 peeled garlic cloves
Juice of 2 lemons
3/4 c. extra virgin olive oil
salt/pepper/
red pepper (if you would like spice)
a 1/2 tbsp sugar or small amount of maple syrup to cut the sharpness of the lemon juice
1/4-1/2 c. parmesan (optional)

Put all the ingredients chopped coarsely into either a food processor or blender (my new Ninja was perfect!). Spin to a consistency you like…(I like it a little chunky…not totally liquid). Put in a jar with a rubber gasket and refrigerate when not using. This green sauce is good for 2 weeks—and it will be a classic you will leann on.