Ingredients
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1 bunch flat-leaf Italian parsley, stems removed
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½ cup fresh cilantro leaves
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½ cup olive oil
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¼ cup fresh oregano leaves
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4 cloves garlic, chopped, or more to taste
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3 tablespoons white wine vinegar, or more to taste
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½ teaspoon salt, or to taste
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¼ teaspoon ground cumin
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¼ teaspoon red pepper flakes
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¼ teaspoon freshly ground black pepper
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
Dotdash Meredith Food Studios
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Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.
Dotdash Meredith Food Studios
Recipe Tip
To remove parsley leaves from stems, hold the bunch in one hand and run a chef's knife straight down the stem at a 45-degree angle.
Nutrition Facts (per serving)
255 | Calories |
27g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 255 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 4g | 19% |
Sodium 305mg | 13% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 1g | 2% |
Vitamin C 26mg | 28% |
Calcium 52mg | 4% |
Iron 2mg | 8% |
Potassium 153mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.