Ingredients
-
1 C. Fresh Italian Parsley- Finely Chopped
-
1 C. Fresh Curly Leaf Parsley-Finely Chopped
-
3-4 Garlic cloves- skinned, trimmed, and minced
-
1/4 C. Fresh Oregano-Finely Chopped
-
1 Shallot- Minced
-
2 Tbsp. Fresh Lemon Juice
-
4 Tbsp. Red Wine Vinegar
-
1/4 Tsp. Red Chili Flakes
-
3/4 C. Extra Virgin Olive Oil
-
Kosher Salt & Cracked Pepper
Directions
In a Medium bowl combine all ingredients, making sure the first 5 are all chopped well first.
Stir well to combine.
Store in an airtight container for up to 2 weeks and serve at room temperature.
Recipe Note
This sauce is perfect over grilled steaks or try it with our Mediterranean Chorizo Octopus & Rainbow Vegetables.
* Note: You can use 2 cups of either parsley instead if one is not available.
* You can also add a bit more oil and red wine vinegar if it feels too dry- starting with 1 tsp. of oil and a splash of vinegar at a time.
