Ingredients
Scaled 4
- 4 c (packed) fresh Italian parsley
- 2 c / 384 g olive oil
- 1.25 c / 284 g red wine vinegar
- 1 c (packed) fresh cilantro
- 8 cloves garlic
- 3 t dried crushed red pepper
- 2 t ground cumin
- 2 t / 12 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.