Instructions

1 cup packed parsley
4 scallions, green tops included
2 tablespoons packed oregano
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cloves garlic (about 2)
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper flakes

Place the parsley, scallions, oregano, vinegar, lemon juice, garlic, olive oil, salt and pepper flakes in a food processor.

Pulse until coarsely chopped, but don’t overdo it and turn it into a purée!

The sauce can be made a day or two in advance, but do serve it at room temperature.