Ingredients
- 1 cup fresh parsley (Italian or curly, leaves and small stems, packed)
- 1 cup fresh cilantro (leaves and small stems packed)
- 1/4 cup fresh oregano leaves (or 2 teaspoons dried, I would suggest to use fresh)
- 3 garlic cloves, smashed
- 1/2 cup olive oil (extra virgin only!)
- 1 tablespoon vinegar (red wine only vinegar)
- 1/2 teaspoon salt (sea salt)
- 1/4 teaspoon red chili flakes (or to taste)
- 3 tablespoons onion, finely chopped
How to Make
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Step 1: Combine all ingredients in a food processor except the minced onion; pulse until all the herbs are finely chopped, then add in the onion, pulse until combined.
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Step 2: Taste and adjust all seasonings if needed (more vinegar and/or sea salt).
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Step 3: Transfer to a glass jar with a lid, refrigerate up to 5 days (the olive oil will thicken in the fridge) bring the sauce to room temperature before using.
We hope you enjoy this recipe!
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