Ingredients
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt
Preparation
1Pulse parsley in processor to chop. 2Add remaining ingredients and blend. 3Separate sauce into equal parts. 4(Use half for basting or marinade). 5(Use other half for table service).
