Chimichurri Sauce

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup fresh lemon juice
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

Purée all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Adapted from: Epicurious [archive.org]