Ingredients

• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 2 garlic scapes, cut into 1 inch pieces (or 2 garlic cloves, peeled)
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

Puree all ingredients in a food processor. Store up to 1 week in the refrigerator or freeze.