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Prep Time30 mins


  • 2 oz Fresh Parsley
  • 1/2 oz Fresh Oregano
  • 4 Garlic Cloves, Peeled
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • Freshly Ground Pepper to taste
  • 1 Cup Extra Virgin Olive Oil


  • Combine all ingredients except oil in the bowl of a food processor, pulse until finely chopped. With the motor running, add the oil to combine.
  • Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Sauce will keep in the refrigerator for up to 1 week.