Magic Green Sauce

makes about 1 pint 

1-inch piece fresh ginger
½ medium yellow onion
2 cloves garlic
1 serrano pepper
½ cup olive oil
1 tsp salt
1 bunch cilantro
1 bunch Italian parsley
Juice of one lime

Remove skin from ginger and roughly chop. Dice onion. Peel garlic cloves and smash with the flat side of a chef’s knife. Halve the serrano pepper lengthwise and chop, discarding stem. Add onion, garlic, ginger, serrano pepper, olive and salt to a blender and pulse until smooth.

Remove parsley leaves from stems and add leaves to blender. Chop cilantro bunch in half where the leaves begin; discard the stem ends. Roughly chop cilantro leaves and tender stems; add to blender. Squeeze lime juice into blender. Blend until leaves are well chopped, but some texture remains.

Taste for acid and salt, and adjust as needed. Transfer to a glass jar and chill 10 minutes. Use as a marinade, salad dressing, dipping sauce or accompaniment to grilled vegetables.