- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 1 1/2 cups
Ingredients
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice (from 1/2 lemon)
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes or more to taste
Salt and freshly ground black pepper
Directions
- 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.
