This vibrant green sauce comes together from a generous mix of fresh parsley and cilantro, finely chopped and stirred with red pepper flakes and dried oregano for a punch of herby heat. A splash of apple cider vinegar brightens everything before a steady stream of extra-virgin olive oil gets whisked in, building a glossy, cohesive sauce with real body. Letting it rest at room temperature for those first 15 minutes makes a real difference, softening the herbs just enough and letting all the flavors settle into each other. It's the kind of loose, spoonable sauce you'll want on grilled meats, roasted vegetables, or swirled into a bowl of grains. Simple pantry staples and fresh herbs do all the heavy lifting here, with nothing heavy or complicated about the method. It's a great option to keep on hand for a low FODMAP kitchen, ready whenever a dish needs a little brightness and kick.
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Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a mixing bowl and stir together until evenly mixed.
Add the apple cider vinegar and whisk to combine, then drizzle in the olive oil in a steady stream while whisking, until the sauce is cohesive and the oil is fully incorporated.
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