The acidic, herb-packed condiment complements both meat and veggies.
This recipe is part of our meal prep series for July. Click here for all the details.
Yields 1 cup
Can be stored in the fridge for 7 days or freezer for 2 months
- 1 bunch cilantro
- 1 bunch parsley
- 2 cloves garlic, crushed
- ½ lemon, zested
- ½ lemon, juiced
- ¼ cup red wine vinegar
- ¼ teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ red onion, diced
- ⅓ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
Wash and spin or pat dry the cilantro and parsley, then pick the leaves from both herb bunches and discard the stems.
Place all ingredients in a food processor and pulse until combined and smooth.
Allow to sit at room temperature for 30 minutes, then store in the fridge or freezer in an airtight container.