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
Directions
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
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By letsgrill
springfield, VA
on June 03, 2011
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This recipe received 3 stars for the amount of salt it calls for.
If i try again I will use 1 teaspoon of kosher salt.
By apkcop_4355601
sorrento, FL
on May 18, 2008
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This is not the greatest in the world, but certainly not the worst! It does the job. Quick and easy recipe. Lighten up on the salt a bit. Works wonderfully as a marinade. I'll make it again in a pinch for time.
By puya_girl_5487498
falls church, VA
on May 14, 2006
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my argentinian girlfriend uses chopped scallion greens instead of oregano (equal in part to the flat leaf parsley. i'm sure that's HER family's recipe, but it's my most favorite!
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