Ingredients

• 2 cups chopped fresh parsley leaves
• 1 teaspoon chopped garlic
• 1 teaspoon chili flakes
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 teaspoon red wine vinegar
• 1 teaspoon dried parsley flakes
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper

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Instructions

1. In food processor, combine all ingredients except for olive oil and salt and pepper. Puree until a smooth paste. With mixer running, add olive oil until emulsified. Season to taste with salt and pepper. Store refrigerated for up to one week.