Recipe courtesy of Ingrid Hoffmann
Total:
10 min
Active:
10 min
Yield:
1 1/2 cups
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes, and salt and pepper, to taste.

Place in an airtight container and refrigerate for up to 1 day.

Serve at room temperature.

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