Ingredients:

  • 1 large bunch fresh flat-leaf parsley, approx. 2 cups firmly packed, stems removed
  • 2 tablespoons fresh oregano leaves
  • 4 cloves garlic, finely minced
  • 1 small shallot, very finely diced
  • 1/3 cup red wine vinegar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup high-quality extra virgin olive oil
  • 1/2 teaspoon red chili flakes
  • 0.5 tablespoon fresh lemon juice

Instructions:

  1. Mince the aromatics. Finely mince the 4 cloves of garlic and dice the shallot into tiny, uniform pieces.
  2. Start the maceration. In your glass bowl, combine the garlic, shallots, and 1/3 cup red wine vinegar. Note: This 5 minute soak is non negotiable for mellowing the garlic.
  3. Prep the parsley. Wash the 2 cups of parsley and dry it thoroughly using a salad spinner or paper towels.
  4. Remove the stems. Pull the leaves off the parsley and oregano stems; discard the stems or save them for stock.
  5. Hand chop the herbs. Use a sharp knife to chop the herbs into a coarse, leafy texture. Avoid a blender at all costs to keep the color vibrant.
  6. Combine the base. Stir the chopped herbs, 1 teaspoon sea salt, 1/2 teaspoon pepper, and 1/2 teaspoon red chili flakes into the vinegar mixture.
  7. Introduce the fats. Slowly pour in the 1/2 cup extra virgin olive oil and 0.5 tablespoon lemon juice while stirring with a fork.
  8. Verify the texture. Stir until the sauce is combined but still looks like a chunky herb salad rather than a liquid.
  9. Let it rest. Allow the sauce to sit for at least 10 minutes at room temperature before serving to let the flavors marry.
  10. Final taste. Give it a quick stir and add a pinch more salt if the vinegar feels too sharp.