• 10 cloves garlic, peeled and finely minced
  • 2 cups flat-leaf parsley, minced (should yield 1/2 cup when minced)
  • 2 tbsps dried oregano
  • 1 tbsp red pepper flakes
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • salt
  • pepper, freshly ground

  1. Combine the garlic, parsley, oregano, and red pepper flakes in a bowl. Mix together. Whisk in the olive oil and the vinegar. Season with salt and black pepper to taste. Let sit for at least 2-3 hours. Serve with grilled or roasted meats. Store refrigerated in a glass jar. Will keep for up to 1 week. Makes about a cup.

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