Ingredients
1 large bunch of Italian parsley
4 cloves of garlic, minced
1 3/4 cup white vinegar
1 cup canola oil
1 tsp red pepper flakes
2 tsp salt
pinch of dried oregano
Preparation
Wash parsley and remove stems. Add to a food processor with all remaining ingredients. Pulse until parsley is minced and all ingredients are combined. Store in an airtight glass container. Will keep in the refrigerator for up to 6 months.
