This sauce is a true culinary multitasker. Make a batch on Sunday and use it throughout the week. It's great as a marinade for meat, vegetables or tofu; a light sauce for chicken; salsa for fish tacos; or dressing for an asian slaw.


1 lemon, juice and zest
1 lime, juice and zest
1 orange, juice and zest
5 cloves of garlic
1/2 cup loosely packed parsley
1/2 cup loosely packed cilantro
2 tablespoons olive oil
salt and pepper to taste


Step 1
Combine the juices and zests in a bowl.

Step 2
in a small food processor, mince the garlic, parsley and cilantro. Add it to the juices.

Step 3
Add olive oil, salt and pepper, and mix well. Refrigerate for at least two hours. It will keep in the refrigerator for up to one week.