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Ingredients for One Batch (1.5 cups / 8-12 servings):
1 cup Fresh Italian Parsley, packed (about 1 bunch)
¼ cup Fresh Cilantro, packed (about ½ a bunch)
2 cloves Garlic, peeled and smashed
¾ tsp Crushed Red Pepper Flakes
½ tsp Ground Cumin Seed
½ tsp Salt (preferably kosher, pink Himalayan or sea salt)
¼ cup Red Wine Vinegar
¾ cup Extra Virgin Olive Oil
Instructions (step-by-step):
1. Add the parsley to a blender or food processor.
2. Add the cilantro.
3. Add the garlic cloves.
4. Add the crushed red pepper flakes.
5. Add the ground cumin seed.
6. Add the salt.
7. Add the red wine vinegar.
8. Add the extra virgin olive oil.
9. Pulse until everything is roughly chopped and combined.
10. Thin with a little water if necessary.
11. Transfer the sauce to a small bowl, cover it, and refrigerate it until you start cooking the meat. It’s best served room temperature and can be made one day ahead.
Storage: Stores in the refrigerator for 3-4 days.
Start-to-Finish Time: 15 – 30 minutes
Cooking Tools Needed:
· Cutting board
· Kitchen knives
· Measuring cup set
· Measuring spoon set
· Blender or food processor
· Spatula (to help remove the sauce from the blender/processor)
· Small bowl with covering