Ingredients:

  • 1 cup fresh Italian flat-leaf parsley, packed, stems removed (approx. 60g)
  • 2 tbsp fresh oregano leaves
  • 4 cloves garlic, peeled and minced
  • 1/2 cup red wine vinegar
  • 1 tsp red pepper flakes
  • 1 small shallot, finely minced
  • 1/2 cup extra virgin olive oil
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Wash the 1 cup of flat leaf parsley and pat it bone dry.
  2. Hand chop the parsley and 2 tbsp of oregano leaves until they are finely textured but not a mushy paste.
  3. Mince the 4 cloves of garlic and 1 small shallot as finely as possible.
  4. Place the garlic, shallot, and 1/2 cup red wine vinegar into a glass bowl.
  5. Stir in the 1 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper; let sit for 5 minutes until the shallots soften.
  6. Fold the chopped parsley and oregano into the vinegar mixture.
  7. Slowly pour in the 1/2 cup extra virgin olive oil while stirring constantly until the mixture looks glossy and integrated.
  8. Taste a small drop; it should be zesty and salt forward.
  9. Let the sauce sit at room temperature for at least 20 minutes until the flavors marry and the oil turns slightly green.
  10. Give it one last mix before serving to redistribute any settled spices.