- 2 cups (50 grams) packed parsley leaves and tender stems
- 3 to 4 garlic cloves (1 tablespoon minced)
- 1 medium shallot
- 1/2 to 3/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresno chili pepper, finely chopped
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/3 cup (80 ml) red wine vinegar
Make By Hand
1. Mince the garlic and shallot, then add to a medium bowl. Finely chop the parsley then add to the bowl along with the salt, red pepper flakes, olive oil and red wine vinegar. Stir then taste and season with more salt and pepper if needed.
Let the sauce stand at room temperature for 20 minutes before serving. The sauce is excellent the day you make it , but it will last a few days in your refrigerator (you might notice the parsley's green dulls slightly).
Make in food processor or blender
1. Add garlic and shallots to the bowl of a food processor (or blender) and then pulse until minced. Add the the parsley, salt and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides down, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes if needed.
3. Let the sauce stand at room temperature for 20 min before serving. The sauce is excellent the day you make it, but it will last a few days in your refrigerator.