4 garlic cloves, chopped 1 bunch flat-leaf parsley, rinsed, dried and coarsely chopped 1/2 bunch cilantro, rinsed, dried and coarsely chopped 1/2 c. canola oil (125 mL) 1/4 c. red wine vinegar (60 mL) 1 Tbsp. lemon zest (15 mL) 3 Tbsp. lemon juice (45 mL) 1 tsp. salt (5 mL) 1 tsp. dried red pepper flakes (5 mL) 1/2 tsp. cumin (2 mL)
What to do:
1. In food processor, combine all ingredients. Pulse until sauce reaches pesto-like texture. Transfer to bowl and cover tightly with plastic wrap. Refrigerate until ready to use. Use within 2 to 3 days.
* This Argentinian salsa is a terrific partner for grilled fish and meat. Canola oil™s neutral taste lets the flavors of bold ingredients take charge.