Zest and juice 1/2 a lemon, lime, and orange.
1 medium shallot, minced
1 garlic clove, minced
Red pepper flakes, to taste
Quarter to 1/2 t kosher salt
2 cups packed watery herbs, such as parsley, cilantro, lemon balm, chives, scallions, dill, or oregano.
Up to 3 T woody herbs- Rosemary, lavender, sage, sweet bay, thyme, and tarragon
Combine all in a food processor and pulse while drizzling 1/3 to 1/2 c EVOO.
Can be stored for up to 10 days in the fridge or 4 months in the freezer.
5 garlic cloves
3 T ginger
3 T tahini
3 T white miso
2 T sesame oil
3 T Mirin
2 T rice vinegar
3 T honey
2 T soy sauce
4 T cilantro
2 T H2O
Add all but the cilantro to a food processor, once blended, rough chop the cilantro and add to the processor, pulsing until just combined.