Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

Directions

1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste.

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