1 cup(s), leaves with tender stems, finely chopped
2 tbsp(s), leaves, finely chopped
Store-bought chicken stock
Red wine vinegar
1 clove(s), medium, finely chopped
Crushed red pepper flakes
- Finely chop 250 ml (1 cup) fresh parsley leaves, 30 ml (2 Tbsp) fresh oregano leaves, and 1 medium garlic clove. In a medium bowl, stir the parsley, oregano, garlic, 30 ml (2 Tbsp) chicken broth, 30 ml (2 Tbsp) olive oil, 30 ml (2 Tbsp) red wine vinegar, 0.5 ml (1⁄8 tsp) crushed red pepper, and 2 pinches of salt. Serve immediately, or refrigerate in an airtight container for up to 1 week.
- Per serving: about 15 mL (1 Tbsp)