Makes
1 cup
INGREDIENTS
- 2 cups parsley leaves and stems
- 1/2 cup loosely packed oregano leaves
- 8 cloves garlic
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 tsp freshly cracked pepper
METHOD
Whirl everything together in a blender. Store in the fridge for up to three days. Fabulous as a substitute for mayo in a cheese or meat sandwich, or over steak or grilled chicken.
