The Perfect Sauce for Lean Meats
1 ½ cups packed fresh flat-leaf parsley
4 cloves of garlic
1 bay leaf
1 tsp red pepper flakes
2 tbsp fresh oregano leaves
1 ½ tbsp packed rosemary leaves
1 ½ tbsp packed fresh thyme leaves
¾ cup extra virgin olive oil
⅛ cup sherry vinegar
Freshly ground black pepper
Combine parsley, garlic, oregano, rosemary, thyme, bay leaf, and red pepper flakes in a food processor.
Pulse until the herbs are finely chopped.
Add the olive oil and vinegar and pulse to combine.
Season to taste with salt and pepper and transfer to a bowl.
Let stand for at least 1 hour before serving.