1/4 cup chopped parsley
1/2 cup loosely packed and finely chopped basil leaves
2 tablespoons minced green onion
1 tablespoon minced garlic
1 teaspoon finely chopped oregano
2 teaspoons sea or kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot red chile flakes
1/3 cup dry white wine (optional) or broth
3/4 cup olive oil
Combine all ingredients and allow flavors to marry for 2 hours before
using. If you like a hotter flavor, add more chile flakes or some minced
fresh serrano chiles. Makes approximately 2 cups.
Posted to rec.food.recipes by Todd Matthews on April 28, 1997.
Adapted by Patti Vincent