- 3/4 cup flat leaf parsley
- 1/4 cup extra light olive oil
- 2 tablespoon rice wine vinegar
- 2 teaspoon garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
Combine ingredients in the blender until well incorporated.
Don’t over blend, you want a chunky consistency.
Enjoy over sliced steak.
Best if used immediately but will keep in the fridge for a few days.