• 1/2 cup parsley leaves (packed, about 1 bunch)
  • 1/2 cup cilantro leaves (packed, about 1 bunch)
  • 1 garlic clove (each, peeled)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar


  1. Combine parsley, cilantro, garlic, salt, cumin and crushed red pepper flakes in KitchenAid® 3.5 Cup Food Chopper Work Bowl. Set to Chop and Process 20 seconds or until finely chopped, scraping sides and bottom of Work Bowl as needed.
  2. Add olive oil through Drizzle Basin with machine running followed by vinegar until fully incorporated.
  3. Chef’s Tip: Sauce can be made up to a day in advance by omitting the vinegar and adding it right before serving. Marinate 2# of skirt steak, chicken breast, or pork tenderloin in 75% of the finished product. After your protein of choice is seared, grilled, or baked, you can slice, spoon the rest over the meat, and then serve.
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