Remove the stems from <quantity>1<unit>bunch</unit></quantity> of parsley and reserve the leaves

Wrap <quantity>1</quantity> garlic head in aluminum foil and roast it for 30m until tender

Remove the garlic from the oven and unwrap it

Trim the bottom of the roasted garlic head and squeeze out cloves

Pick <quantity>1<unit>bunch</unit></quantity> of mint leaves and add them to a container

Add <quantity>½<unit>bunch</unit></quantity> of coriander

Add <quantity>¼<unit>cup</unit></quantity> of parsley leaves

Add the garlic cloves to the container

Cut <quantity>1</quantity> rangpur lime in half. Squeeze the juice through a sieve

Add salt to taste

Blend the mixture. Slowly add <quantity>¾<unit>cup</unit></quantity> of extra virgin oil while blending

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard

Blend until the mixture is emulsified and smooth. The green sauce is ready

Enjoy it with meats or vegetables!