Ingredients (option 1)
1 cup firmly packed fresh flat-leaf Italian parsley leaves, (remove the thick stems)
3-4 garlic cloves
1 TBSP Uruguayan adobo*
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
* If you don’t have Uruguayan adobo, use 2 TBSPs fresh oregano leaves or 2 tsps dried oregano + 1/4 teaspoon red pepper flakes
Ingredients (option 2)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
Method
- Finely chop the parsley, garlic, (and if applicable, shallots and fresh oregano). (Or process in a food processor for several pulses). Place in a small bowl.
- Stir in the olive oil, salt, pepper, and dried herbs. Add your vinegar or lemon juice. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.
