August 17th, 2020
3 tablespoons red wine vinegar
¼ cup coarsely chopped parsley
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons fresh oregano leaves
½ cup extra virgin olive oil (olive oil or canola oil can also be used instead)
2 teaspoons crushed red pepper flakes
Kosher salt and freshly ground pepper
Finely chop the parsley, fresh oregano, and garlic. (Try to avoid using the food processor).
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
Transfer the sauce into a jar and keep in the refrigerator.