8 Servings
40 Minutes
Allergens
Submitted by Chava Pinchuck
A colorful and tasty addition to the salad course. We usually use on challah or crudités, but one guest put it on everything we served!
Rinse and check parsley and cilantro and take the leaves off the stems.
Place in food processor fitted with “S” blade. Add the oil, and chop until the leaves are in tiny pieces.
Add the vinegar, garlic cloves, cumin and salt and food process until ingredients are mixed.
Add the mayonnaise and again process until combined completely.
