Fresh flat-leaf parsley and oregano get finely chopped and mixed with plenty of garlic and shallot for a punchy, herbaceous base, then brightened with red wine vinegar and crushed red pepper flakes. A generous pour of extra-virgin olive oil whisks it all into a glossy, vibrant sauce with herbs suspended throughout. Letting it rest at room temperature for at least 30 minutes gives the garlic and herbs time to soften and the flavors to really meld together. This herb-forward blend is endlessly versatile — spoon it over grilled vegetables, roasted potatoes, or grain bowls for a burst of fresh, tangy flavor. It's a simple, fridge-friendly staple that fits perfectly into a vegetarian kitchen and comes together in just minutes with basic pantry ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Combine the parsley, oregano, garlic, shallot, red pepper flakes, salt, and black pepper in a medium mixing bowl and stir to distribute evenly.
Add the red wine vinegar and stir until the salt is fully dissolved, about 30 seconds.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
