Recipe courtesy of Matt Selby
Total:
10 min
Active:
10 min
Yield:
about 1 cup
Level:
Easy

Ingredients

  • 2 cups chopped fresh parsley leaves
  • 1 teaspoon chopped garlic
  • 1 teaspoon chili flakes
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried parsley flakes
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

Directions

In food processor, combine all ingredients except for olive oil and salt and pepper. Puree until a smooth paste. With mixer running, add olive oil until emulsified. Season to taste with salt and pepper. Store refrigerated for up to one week.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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