| |
| |
| 1 bunch |
|
Flat Leaf Parsley |
|
| 8 cloves |
|
Garlic, minced |
|
| 3/4 cup |
|
Extra Virgin Olive Oil |
|
| 1/4 cup |
|
Red Wine Vinegar |
|
| 1 |
|
Juice of Lemon Wedge |
|
| 1 Tbs |
|
Dried Red Onion |
|
| 1 tsp |
|
Dried Oregano, opt |
|
| 1 tsp |
|
Black Pepper |
|
| 1/2 tsp |
|
Salt |
|
|
|
| |
| Pulse parsley in processor to chop. Add remaining ingredients and blend. Use half the sauce for basting or marinade and the other half for table service. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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