What you will need

1/2 bunch Italian Parsley

4 cloves Garlic

1/2 cup Olive Oil

1 Tbsp Chili Flake

1 Tbsp dried Oregano

1/2 cup Red Wine Vinegar

(Nutritional facts 367 calories, 38.43 g fat, 4.65 g carbohydrates, 0.83 g protein, undefined mg cholesterol, 50 mg sodium)

How to cook

e here is quite flexible. Parsley comes in varying amounts, but just chop enough to thicken out the sauce. Roll the leaves up in a bundle and slice into thin strips. Then, with your dominant hand on the knife handle and pinning the point of the blade with the opposite hand, rock your knife like a seesaw back and forth over the pile.

Wash and pick the parsley and chop it up fine. The amount of parsley you use here is quite flexible. Parsley comes in varying amounts, but just chop enough to thicken out the sauce. Roll the leaves up in a bundle and slice into thin strips. Then, with your dominant hand on the knife handle and pinning the point of the blade with the opposite hand, rock your knife like a seesaw back and forth over the pile.