Ingredients
Scaled 3
- 3 c (packed) fresh Italian parsley
- 1.5 c / 288 g olive oil
- 1 c / 227 g red wine vinegar
- 0.75 c (packed) fresh cilantro
- 6 cloves garlic
- 2.25 t dried crushed red pepper
- 1.5 t ground cumin
- 1.5 t / 9 g salt
Method
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Makes about 1 cup.
Servings
16
Prep Time
15 Minutes
Category
Appetiser
Vegetarian
yes
WW Points
2
Source
This work is licensed under a Creative Commons License.