Ingredients
- Large bunch flat-leaf parsley, leaves only
- 1 tbsp dried oregano
- 4 garlic cloves
- 1 red chilli (deseeded for less heat)
- 4 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- Salt, pepper
Method
- Finely chop parsley, garlic and chilli by hand for best texture; or pulse briefly in a food processor.
- Combine with oregano, vinegar and oil; season.
- Leave 30 min for flavours to develop before serving.
- Refrigerate up to 1 week.
Tips
Essential for grilled steak, but also outstanding on roasted vegetables, grilled fish or stirred into yogurt as a dip.