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    • Preparation time: 10 minutes

    Serves: 2


    ½ x 25g pack flat-leaf parsley, leaves picked and roughly chopped
    ¼ x 15g pack oregano, leaves picked and roughly chopped
    2 cloves garlic, peeled and crushed
    1 medium shallot, peeled and finely diced
    ½ tsp chilli flakes
    3 tbsp rapeseed or sunflower oil
    Juice of ½ lemon
    2 tsp red wine vinegar 


    1. Put the parsley, oregano, garlic, shallot and chilli flakes into a mini blender and blitz to a paste. Alternatively, chop everything very finely by hand and place in a bowl.

    2. Pour in the oil, lemon juice and vinegar and gently pulse (or mix together thoroughly) to a sauce consistency. Season to taste.

    3. Serve immediately or place in a container, cover and refrigerate until required.

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    4 stars