It is a salty, tart, oily condiment that can be customized according to what you like. If you want to reduce the amount of salt or vinegar - then do so. I like mine to be slightly salty and tart because it helps break down meats while marinading. Also it makes a little go a long way. As for the red pepper flakes, that can be omitted if you prefer. The 1/2 tsp used doesn't really make the mixture spicy, it gives it a balance. The mixture keeps well in the fridge for about a week in a well sealed container.
Prep Time: < 5 minutes
Serves: makes about 1 cup
- 2 cups fresh parsley leaves, packed
- 1/3 cup fresh oregano leaves
- 4 cloves of garlic
- 1/2 tsp of salt
- 1/2 tsp of red pepper flakes
- 2 tbsp red wine vinegar
- 1/4-1/2 cup olive oil
In a food processor, add all of the ingredients except the oil. Pulse a few times. Then while still pulsing, gradually add the olive oil. Keep pulsing until desired consistency. Taste and check if you would like to add more seasoning. The mixture will be tart and salty.
Place the mixture in the refrigerator for about 4 hours or longer to let the flavor develop. Serve at room temperature.