Ingredients:

  • 1 packed cup fresh flat-leaf parsley (stems mostly removed, finely chopped)
  • 1/4 cup fresh oregano leaves
  • 4 large cloves garlic (minced very finely)
  • 3 Tablespoons red wine vinegar
  • 1/2 cup good quality Extra Virgin Olive Oil
  • 1/2 teaspoon red pepper flakes (or 1/4 finely minced fresh red chilli)
  • 1/2 teaspoon dried oregano (optional)
  • 1 teaspoon coarse salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Finely chop the fresh parsley and oregano leaves. Aim for a coarse mince; avoid turning it into a paste.
  2. Finely mince the garlic. If using fresh chilli, mince that too.
  3. In a small mixing bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and pepper.
  4. Pour in the red wine vinegar. Stir well to ensure the garlic and herbs begin to macerate slightly in the acid. Let this mixture sit for 5 minutes.
  5. Slowly drizzle in the olive oil while whisking gently. Do not whisk aggressively; you want the oil and vinegar to just come together.
  6. Taste the sauce. Adjust seasoning now, adding more salt or vinegar as required to suit your palate.
  7. Cover the sauce and allow it to rest at room temperature for at least 30 minutes before serving to allow the flavours to marry beautifully.