Molho Verde de Coentros

Ingredients

• 1 large bunchfresh coriander — leaves and tender stems
• 1 bunchflat-leaf parsley
• 4 clovesgarlic — peeled
• 150 mlextra virgin olive oil
• 2 tbspwhite wine vinegar
• 1 sliceday-old bread — soaked in water and squeezed
• to tastefine sea salt

Method

1. Start by preparing the herbs. Rinse 1 large bunch of fresh coriander and 1 bunch of flat-leaf parsley under cold water to remove any dirt. Shake off excess water and pat them dry with a clean kitchen towel. Roughly chop the herbs, including the tender stems, and set them aside.
2. Peel 4 cloves of garlic and place them in a mortar. Add the chopped herbs to the mortar. Pound the garlic and herbs together using a pestle until you achieve a coarse paste. This should take a few minutes, and the mixture should be fragrant and well combined.
3. Transfer the herb and garlic paste to a bowl if you used a mortar. If you prefer, you can use a blender instead of a mortar. Blend the herbs and garlic until they are finely chopped but not completely smooth, maintaining some texture.
4. Slowly drizzle in 150 ml of extra virgin olive oil while continuing to blend or mix. Do this gradually to allow the mixture to emulsify, creating a thick, cohesive sauce. The sauce should appear glossy and well combined without any separation of oil.
5. Add 2 tablespoons of white wine vinegar to the mixture. Stir well to incorporate the vinegar, which will sharpen the flavors. Season the sauce with fine sea salt to taste. To check the seasoning, spread a small amount on a piece of day-old bread and taste it. Adjust the salt if necessary.
6. Let the molho verde rest for at least half an hour at room temperature. This resting period allows the flavors, especially the garlic, to mellow and blend harmoniously. Once rested, serve the sauce with bread, boiled potatoes, or grilled fish, as desired.