An all-round condiment that works well with beef, chicken and seafood.
4
10 minutes + 20 minutes resting
No cooking required
½ cup olive oil
1 bunch parsley, chopped (around 1 cup)
4 cloves garlic, finely chopped
2 tablespoons red wine vinegar
¼ teaspoon chilli flakes
1 teaspoon sea salt flakes, extra
Plenty of freshly cracked black pepper
Combine the parsley, garlic, ½ cup olive oil, red wine vinegar, chilli flakes, salt and pepper in a non-reactive bowl and allow the flavours to infuse for half an hour or so.
Credits:
Steve Brown Photography
