INGREDIENTS
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1 bunch flat leaf parsley
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8 cloves garlic, minced
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3⁄4 cup extra virgin olive oil
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1⁄4 cup red wine vinegar
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1 lemon wedge (juice of)
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1 tablespoon diced red onion
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1 teaspoon dried oregano (optional)
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1 teaspoon black pepper
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1⁄2 teaspoon salt