Ingredients
2 cups fresh Italian (flat-leaf) parsley, loosely packed
5 cloves garlic, peeled and smashed
2 tablespoons shallots, roughly chopped
2 tablespoons red wine vinegar
Juice from ½ lemon (about 2 tablespoons)
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red chili pepper flakes
½ to ¾ cup extra virgin olive oil
Instructions
- In a food processor, add parsley, garlic, shallots, vinegar, lemon juice, oregano, salt, pepper, and chili flakes. Pulse a few times until chopped but not pureed.
- Slowly drizzle in ½ cup olive oil while pulsing gently until the mixture comes together. Add more olive oil (up to ¾ cup) to reach your desired consistency—smooth yet slightly chunky.
- For a hand-chopped version, pulse only the dry ingredients, then transfer to a bowl and stir in the liquids and oil by hand.
Notes
- Store in a sealed glass container in the fridge for up to 2 weeks; olive oil may solidify, so let it sit at room temp before serving.
- Freeze in ice cube trays for longer storage and easy single-serve portions.
- Adjust chili flakes for spiciness or swap parsley for cilantro for a citrusy twist.
- Experiment with different vinegars for a change in flavor profile.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
