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"When I dine at Vesta, I order this sauce 90 percent of the time. It's very versatile and balanced with fresh cilantro versus fatty Parmesan and olive oil. Chef Brandon Biederman came up with this one while he was sous chef at Vesta. Guests love it but I think I keep it on the menu just for me."
1/2 cup chopped cilantro
1/4 cup chopped parsley
2 tablespoons Parmesan cheese
zest and juice of 1 lemon
1 clove garlic
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil
In a blender, combine all of the ingredients except for the oil and puree until it is smooth. With the motor running, drizzle in the oil until the sauce is emulsified. (Store chilled for 3 days) - Makes 1 cup
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