Ingredients
Equipment
Method
- Wash the parsley, spin it dry, and let it sit on a clean towel for 10 minutes until no moisture shows. Pull the leaves and thin stems from the thick base.
- Chop the parsley with a rocking motion for about 3 minutes, until the pieces look like green sesame seeds. Chef's Note: Stop before it turns to wet paste.
- Mince the garlic, sprinkle on a pinch of the measured salt, and press and drag the flat side of the knife over it for about 1 minute, until it looks like a moist paste.
- Scrape the parsley and garlic into the bowl. Add the oregano, red pepper flakes, and remaining salt, and stir with a fork for 20 seconds until the flakes spread evenly.
- Pour in the vinegar and stir for 15 seconds. Let the bowl sit for 5 minutes, until the parsley turns a deeper green and looks slightly glossy.
- Pour in the olive oil in a slow stream while stirring with the fork. Stop at about 30 seconds, when the sauce looks loose and glossy with oil pooling around the herbs.
- Cover the bowl and rest it on the counter for 30 minutes, until the sharp garlic smell turns rounder and sweeter.
- Taste a spoonful on plain bread. Add 1/4 teaspoon salt if it tastes flat, or 1 more teaspoon of vinegar if it tastes heavy, then stir for 10 seconds until evenly glossy.
Notes
Chop by hand. A blender or food processor turns the sauce dark, thick, and bitter.
Fine table salt is denser than Diamond Crystal, so use 1/3 teaspoon instead.
Storage: refrigerate up to 4 days in a tightly closed 1 pint jar, or freeze up to 2 months in ice cube trays.
Fine table salt is denser than Diamond Crystal, so use 1/3 teaspoon instead.
Storage: refrigerate up to 4 days in a tightly closed 1 pint jar, or freeze up to 2 months in ice cube trays.