Salsa Verde

2 cups tightly packed fresh cilantro leaves
1 cup fresh flat-leaf parsley
1/4 cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon water

Place cilantro, parsley, onion, and garlic in a food processor and process until finely chopped. Add the oil, vinegar, and water; process until thick.

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