Servings: Makes 1 to 2 cups

2 cups chopped parsley 2 cups chopped parsley
1 ½ teaspoons lime juice 1 ½ teaspoons lime juice
1 teaspoon chopped garlic 1 teaspoon chopped garlic
1 teaspoon dried parsley flakes 1 teaspoon dried parsley flakes
1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes
1 teaspoon red wine vinegar 1 teaspoon red wine vinegar
½ teaspoon onion powder ½ teaspoon onion powder
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon ground cumin ½ teaspoon ground cumin
¼ teaspoon chili powder ¼ teaspoon chili powder
½ cup extra-virgin olive oil ½ cup extra-virgin olive oil
salt and freshly ground pepper, to taste salt and freshly ground pepper, to taste

1) In a food processor, combine all of the ingredients except for the olive oil, salt and pepper and puree them into a smooth paste
2) With the motor running, slowly add the olive oil.  Season the chimicurri to taste with salt and pepper.  (This sauce can be stored chilled for up to 1 week)