- Place parsley, coriander, mint, extra virgin olive oil, capers, lemon juice, garlic, and preserved lemon and lime in work bowl of a food processor fitted with a steel blade. Pulse until herbs are well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
- Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately or store in fridge for up one week. It also can be frozen for up to a month.