½ cup minced green onions, green and white parts (3 scallions)
3 teaspoons limejuice
1 teaspoon salt
Method
Place the garlic in a small pot of boiling water for 15 seconds. Remove from the pot and peel.
In the dry bowl of a food processor place the garlic and process
until all the garlic pieces are stuck to the sides of the bowl. Add
the parsley, cilantro, and green onions and process 15 seconds. Stop and scrape the bowl.
Add the lime juice, salt, and pepper, and process 10 seconds more.
Add the oil, mix for 5 seconds, and pour into a non-reactive covered container or jar.
Keep refrigerated for up to a week or use immediately; freeze in 2 sandwich-size zipper bags for months. Serve on the side with cooked chicken, beef, seafood or legumes.
Chef Pachi
