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Chimichurri Sauce
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| 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 cloves, peeled |
| 3/4 teaspoon | dried crushed red pepper |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | salt |
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
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