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Ingredients
- 1 cup parsley leaves removed from stems- about 1 bunch
- 2 1/2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 tsp garlic, minced
- 1 medium shallot, chopped
- 1 tbsp sherry wine vinegar- red wine vinegar also works well
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Directions
- Combine all ingredients in a food processor or blender. Pulse together until evenly combined but still slightly chunky. Serve immediately or store in the fridge for 3-4 weeks.
