2 cups minced fresh parsley leaves
1/4 cup fresh oregano or substitute with 2 teaspoons dry oregano
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
6 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
This sauce can be made 2-3 days in advance. Combine parsley, oregano, garlic, red pepper flakes, salt and pepper in food processor. Pulse all these ingredients until coarsely chopped, about ten 1-second pulses. Add vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap or lid and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
Drizzle over grilled beef, chicken or fish.