Fresh parsley and oregano get finely chopped and mingled with garlic, minced shallot, and a good pinch of crushed red pepper for heat, then bound together with red wine vinegar and a generous pour of extra-virgin olive oil until glossy and vibrant. Letting it rest at room temperature is the key step here — it gives the garlic and herbs time to soften and the flavors time to meld into something bold and herbaceous rather than sharp. This one pulls double duty as a marinade or a finishing sauce, so you can coat grilled meat, fish, or roasted vegetables before cooking or spoon it on right at the end for a fresh, bright punch. Every ingredient in this one is simple, whole produce and pantry staples, which makes it an easy, no-fuss addition to a Whole30 kitchen. Make a batch ahead and keep it on hand — it turns even the plainest grilled protein or vegetable into something worth talking about.
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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.
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