Fresh, herbaceous, super versatile... and a great way to use a left over bunch of parsley!
Notes
- I use my emulsion blender, rather than finely chopping the ingredients because I am usually balancing keeping one of my small sous chefs safe or carrying a toddler while making the recipe.
- The texture is slightly smoother than a traditional version.
- I use dried oregano because I rarely have fresh on hand. To substitute with fresh, you will need to increase the quantity to your taste.
Ingredients
1 Bunch of Flat Leaf Parsley
1 Medium Garlic Clove
.5 c Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
1 tsp Dried Oregano
.5 tsp Kosher Salt
.25 tsp Crushed Red Pepper
Instructions
Finely chop parsley and garlic, or give them a few pulses in the food processor.
Add remaining ingredients and mix until well-combined.
Serve as a dipping sauce (i.e. with plantain chips) or as a complement to any grilled protein.
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