Ingredients
10
10 servings
- •1 ounce flat-leaf parsley, stems removed
- •1 ounce fresh cilantro, stems removed
- •2 ice cubes
- •3 green bird's eye chile peppers, stems removed
- •2 cloves garlic
- •0.25 lemon, juiced and zested
- •0.25 teaspoon ground cumin
- •0.25 teaspoon ground coriander
- •salt and pepper to taste
- •0.25 cup extra-virgin olive oil, or as needed
Instructions
- Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
- Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.
Nutritional Facts
Per 10 servings
- Calories: 59
- Carbohydrate: 2g
- Fat: 6g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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