ready in: over 5 hrs
serves/makes: 4 cups
recipe id: 81458
1 pound parsley
1 cup garlic, minced fine
3 teaspoons salt
3 teaspoons black pepper
1 tablespoon dried oregano
2 cups extra virgin olive oil
1 1/2 cup apple cider vinegar
Rinse and drain parsley. Remove the very large stems and discard.
Using a food processor or an immersion blender in a large mixing bowl, puree the parsley. Add the garlic, salt, pepper, and oregano.
Slowly add the oil and vinegar. Stir with a flat whisk until well blended.
Allow the mixture to age 24 hours before serving. Keep refrigerated.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like chimichurri salsa
Fresh And Easy Salsa With Blue Corn Chips
Chopped Herb And Onion Salsa
Scallion Jalapeno Salsa for Wings
Charred Tomato Chipotle Salsa
Chili Powder Salsa
The Devil's Salsa With Tortilla Spikes
Toasted Sesame Salsa