Adapted from Cook's Illustrated 

  • 1/4 cup fresh oregano
  • 1 1/2 cups loosely packed flat-leaf parsley 
  • 1 cup loosely packed cilantro 
  • 6 medium garlic cloves, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • ¼ cup red wine vinegar
  • ½ cup extra-virgin olive oil

  1. Pulse parsley, oregano, cilantro, garlic, salt, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add vinegar and pulse briefly to combine
  2. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is just emulsified
  3. Taste and adjust for salt.
  4. Cover with plastic wrap and let stand at room temperature about 1 hour for best results.
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