Ingredients
- 1 c (packed) fresh Italian parsley
- 1/2 c olive oil
- 1/3 c red wine vinegar
- 1/4 c (packed) fresh cilantro
- 2 cloves garlic
- 3/4 t dried crushed red pepper
- 1/2 t ground cumin
- 1/2 t 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