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300 ml
Easy
By Frank Camorra and Richard Cornish
Published 2007
Remove and discard the ends of the parsley stalks and roughly chop the remaining stalks and leaves. Put the parsley and garlic in a food processor, blend and start the emulsification process by adding a couple of tablespoons each of vinegar and oil. Continue blending and slowly add the remaining vinegar and oil. Add the cumin. Season to taste with two pinches of salt.