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.
Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved
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.
This recipe has been updated and may differ from what was originally published or broadcast.
Copyright Food Network Kitchens Get Grilling, Meredith 2005