- 2 lemons
- 1 bunch fresh cilantro, leaves roughly chopped, about 1 cup
- 1 bunch fresh parsley, leaves roughly chopped, about 3/4 cup
- 1 bunch fresh mint, leaves roughly chopped, about 3/4 cup
- 6 cloves garlic
- Pinch kosher salt
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup light olive oil
Grate 2 tablespoons of zest from the lemons and squeeze out 1/4 cup of juice. Add the zest and juice to a food processor or blender along with the cilantro, parsley, mint, garlic, salt, red pepper flakes, and olive oil. Pulse to blend the ingredients. If the sauce is too thick, add more oil and lemon juice. The sauce should be just thin enough to pour. Transfer the sauce to a serving bowl and serve with the empanadas.
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