Ingredients:

  • 2 cups (60g) fresh flat-leaf parsley, packed, stems removed
  • 1/4 cup (10g) fresh cilantro
  • 2 tbsp fresh oregano leaves
  • 5 cloves garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tsp red pepper flakes
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Remove the thick, woody stems from the 2 cups of parsley leaves and pile them on a large board. A few tender stems are fine, but the big ones are bitter.
  2. Finely chop the 5 cloves of garlic and 2 tbsp of oregano leaves until they form a rough paste.
  3. Use a rocking motion to chop the parsley and 1/4 cup of cilantro until the leaves are tiny but distinct.
  4. Place the chopped herbs, garlic, and red pepper flakes into a medium glass bowl.
  5. Sprinkle the 1 tsp of kosher salt and 1/2 tsp of black pepper over the herbs.
  6. Pour in the 1/4 cup of red wine vinegar and stir until the herbs are slightly wilted.
  7. Slowly stream in the 1/2 cup of olive oil while stirring with a fork.
  8. Whisk vigorously for 30 seconds until the oil looks glossy and slightly thickened.
  9. Let it sit at room temperature for at least 20 minutes until the garlic fragrance fills the room.
  10. Taste a small spoonful and add a pinch more salt if the flavors don't 'pop.'