Makes approx. 8oz
1 cup fresh flat leaf parsley
1/2 cup rice bran oil
1/3 cup apple cider vinegar
1/4 cup fresh cilantro
2 garlic cloves, peeled & crushed
1 tsp dried crushed red chillies
1/2 tsp sea salt
1 pinch ground cumin
Juice of 1/2 lemon (this helps preserve the vibrant green colour)
Puree all ingredients in a blender or food processor. Transfer to a glass bowl, cover with saran wrap and let stand at room temperature. This sauce can be made up to 2 hours ahead of time. Compliments grilled meats and seafood well.
Stir with a spoon before serving on meats and seafood.
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