today's variation on chimichurri

Refreshing, but sharp.

green sauce:

• one bunch Italian parsley
• one bunch cilantro
• two large cloves of garlic
• grated peel of one lemon
• one Fresno pepper or jalapeño (or dried hot pepper flakes)
• juice of half a lemon
• salt
• olive oil

In a food processor, chop everything together. Start with a small amount of olive oil, and after everything is chopped, continue to pour the olive oil in a small steady stream until the green sauce is the consistency you like.

I had some for lunch. Spread toasted home-made bread with ricotta, then the sauce, then topped it with a tomato slice. Woke me up. Like a gentle slap on the face.