Ingredients:

  • 1 large bunch fresh flat-leaf parsley, stems removed (approx. 2 cups packed)
  • 1 tablespoon dried oregano
  • 4 large cloves fresh garlic, minced into a paste
  • 1 teaspoon red pepper flakes
  • 1 small shallot, finely minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions:

  1. In a glass mixing bowl, combine the red wine vinegar, minced garlic, minced shallots, dried oregano, red pepper flakes, salt, and black pepper.
  2. Stir the mixture and allow it to sit (bloom) for at least 10 minutes. This rehydrates the dried herbs and mellows the raw garlic and shallot.
  3. Finely hand-chop the fresh flat-leaf parsley using a sharp chef's knife. Avoid using a food processor to prevent oxidation and bitterness.
  4. Fold the chopped parsley into the vinegar mixture.
  5. Whisk in the extra virgin olive oil slowly until combined. Let the sauce rest for an additional 10 minutes at room temperature before serving to allow flavors to meld.