1-½ to 2tablespoonsfresh lime juice(depending on how tart you like your sauce)
1clovegarlic, peeled and minced (optional)
kosher salt, to taste
Instructions
Add all ingredients to the bowl of a food processor and pulse until the herbs are minced and the sauce is creamy. Season to taste with salt.
Transfer sauce to an airtight container and refrigerate for at least and hour for the flavors to meld. The sauce will thicken slightly as it chills. Store for up to 3 days, covered, in the refrigerator.
Notes
*If using garlic, I like to soak it in the lime juice for about 10 minutes before adding it to the food processor. This takes away the harshness that raw garlic can have. If you prefer a sharper garlic flavor, skip this step.