This recipe is one of my most cherished souvenirs. I picked it up when I worked at Farmstead, an inspiring restaurant in the Napa Valley that defines farm-to-table cuisine with its own organic farm...
- ¼ cup red wine vinegar
- 1 garlic clove, peeled
- ¼ teaspoon crushed red pepper flakes
- ½ cup extra-virgin olive oil
- ½ cup fresh flat-leaf parsley leaves
- ½ cup fresh cilantro leaves, thick stems removed
- ¼ cup fresh basil leaves
- ¼ teaspoon ground cumin
Combine all ingredients in a food processor or blender and puree until they are fully incorporated. Transfer the mixture to an airtight container and chill until ready to serve, at least 2 hours or up to 2 days.
To revitalize limp greens, trim 2 inches off the stem ends and set the greens in a jar of water as you would a bouquet of flowers. Place the jar in the refrigerator with a plastic bag loosely covering the leaves for 10–20 minutes until they perk up.