Add all ingredients to a food processor and pulse in short one-second increments, only about 4 to 5 times. You want this sauce to be coarse and chunky, not pulverized like pesto sauce.
Serve immediately or store in an airtight glass container in the fridge where it will keep for about 1 week. Yield: 1.5 cups.
Note: If oil solidifies, just let it stand at room temperature and mix.If you’re not a fan of cilantro, you can use all parsley.