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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.
This recipe was first published in May 2019.
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