1 c. (250 ml) chopped parsley
1 garlic clove, finely chopped
3/4 c. (180 ml) olive oil or canola
2 tbsp. (30 ml) red wine vinegar
1/2 tsp. (2.5 ml) dried chili flakes
1 tbsp. (15 ml) dry oregano
Salt and pepper
Place all the ingredients in the cup of a blender and pulse until a coarse emulsion is obtained.
Keep in the fridge.
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