Source: Juan Torres, Lolinda
This recipe demonstrates the versatility of this famous steak sauce. It would pair well with asparagus, beets, cauliflower, or broccoli rabe in the spring.
1 large bunch Italian parsley
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
1 ½ teaspoons freshly squeezed lime juice
1 cup canola or other mild oil
Kosher salt and freshly ground pepper to taste
Remove the parsley leaves from the stems. Finely chop the leaves and set aside. In a bowl, combine all of the ingredients, barring the oil. Using a whisk, slowly pour the oil in, whisking to incorporate.
Season with salt and pepper to taste.