Ingredients
⅓ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
½ teaspoon sea salt
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon smoked paprika
½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika.
- Stir in the finely chopped parsley.
- Season to taste and serve immediately, or store in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in ice cube trays and thaw as needed.
Notes
- Substitute cilantro for parsley or use a mix of both for a variation.
- Use red wine vinegar for a more traditional version.
- Great as a marinade, dressing, or sauce for meats, vegetables, grains, and salads.
- Allow sauce to sit for a few hours for flavors to meld and mellow.
- Use a mortar and pestle or food processor for a smoother texture if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Argentinian
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 132
- Sugar: 0g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 0mg
