Ingredients
Scale
- ½ cup (25 g) cilantro, whole
- ½ cup (12.5 g) parsley, whole
- 2 tbsp white onion, chopped
- 4 cloves garlic, chopped
- 2 tbsp dry oregano
- 2 tsp ground cumin
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- Salt and pepper to taste
- ½ cup (120 ml) olive oil
Instructions
- Place all of the ingredients in a food processor or blender and blend until you get a thick sauce. You can also slowly add the olive oil while the food processor or blender is running.
Notes
If you prefer, you can finely chop the cilantro, parsley, onion and garlic by hand then place them in a large bottle with the rest of the ingredients and shake it to make the sauce.
Makes about 1 cup (8 oz).
It can last in the fridge for up to one week.