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Ingredients
Fresh Components:
½ cup (30g) flat-leaf parsley, finely chopped
4 cloves garlic (20g), chopped
1 shallot (30g), chopped (modern addition)
1 small red chili (15g), seeded and diced
Dry Ingredients:
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
Liquids:
3 tablespoons (45ml) red wine vinegar
⅔ cup (160ml) premium extra-virgin olive oil
Instructions
Step 1: Herb Preparation
Carefully select fresh, vibrant parsley leaves, removing tough stems.
Thoroughly wash and dry the parsley to ensure optimal flavor.
Finely chop parsley by hand or prepare for food processor.
Step 2: Creating the Base
Place parsley, chopped garlic, shallot, oregano, and chili in food processor.
Add red wine vinegar, salt, and pepper.
Pulse until ingredients are finely minced but not pureed.
Step 3: Finishing the Sauce
Transfer herb mixture to a mixing bowl.
Gradually incorporate olive oil while stirring.
Allow flavors to meld for 15 minutes at room temperature.
Expert Tips
Choose Quality Ingredients:
Use fresh, bright green flat-leaf parsley
Select premium extra-virgin olive oil
Opt for fresh garlic cloves, never pre-minced
Texture Matters:
Avoid over-processing to prevent a paste-like consistency
Aim for visible herb pieces in the final sauce
Temperature Considerations:
Serve at room temperature for optimal flavor
If refrigerated, allow to warm before serving
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