Cooking time 1 hour
1 bunch Fresh Italian parsley
4 cloves Garlic
1/4 Lemon; juiced
1 teaspoon Dried oregano
1 teaspoon Ground black pepper
1 teaspoon Salt
1/4 teaspoon Red pepper flakes
1/4 cup Red wine vinegar
3/4 cup Extra virgin olive oil
Add parsley to food processor and pulse till well chopped.
Add all other ingredients, except vinegar and oil, and pulse until chopped and mixed.
Add vinegar and oil and mix till blended.
Transfer to bowl and chill in fridge.
Sauce should setup for at least an hour before serving, to overnight.