Use a knife instead of prolonged blending

Wash parsley and dry it thoroughly before chopping. Tender stems can be included finely chopped; discard thick woody stems. A long blender run makes the mixture very fine and can turn herbs and oil into a heavy paste. A knife preserves visible texture. Stir vinegar with salt first to distribute the salt more easily. Fresh garlic in oil requires consistent refrigeration; the vinegar in this untested recipe does not automatically make it safe for room-temperature storage.

Dry washed parsley before chopping so the leaves do not dilute the dressing or interfere with the oil coating. Use a knife for a loose herb texture; prolonged blending makes more of a paste. Avoid large garlic pieces because they stand out sharply in an uncooked sauce. Portion with clean utensils and keep the remaining supply refrigerated.

The recipe

Makes about ¾ cup / 200 ml

Ingredients

  • 1 large bunch flat-leaf parsley, about 1½ oz / 40 g
  • 2 garlic cloves
  • ⅓ cup / 80 ml olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp chili flakes
  • ½ tsp fine salt
  • ¼ tsp black pepper

Method

  1. Wash and thoroughly dry parsley, then finely chop leaves and tender stems. Peel and finely mince garlic rather than leaving large raw chunks.
  2. Stir salt into vinegar. Add garlic, oregano, chili and pepper, then mix in parsley and oil without blending into a smooth puree.
  3. Cover and refrigerate for 20–30 minutes. Stir before serving, adding a tablespoon of water if the herbs are packed very densely. Spoon onto cooked meat or vegetables rather than pouring a large quantity of oil over open flames.

Storage

Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.