Ingredients

6 cloves garlic, sliced
2 shallots, sliced
2 cups packed fresh flat-leaf parsley
1/4 cup fresh oregano leaves
1 heaping tablespoon kosher salt
1 teaspoon crushed red pepper flakes
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup water

Instructions

Pulse the garlic, shallots, parsley, oregano,
salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and
water and pulse to make a textured sauce. Transfer to a serving bowl.

Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the
sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are
grilling.

Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved