3/4 cup fresh parsley, lightly packed (leaves and thin stems only)
2 tablespoons fresh oregano, lightly packed
1 tablespoon fresh thyme
5 garlic cloves, quartered
1 1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon dry red pepper flakes
- Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated.
- Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.