makes a bit over one half cup
1 big bunch fresh parsley
heavy pinch crushed red pepper flakes
2 cloves fresh garlic
2 tablespoons red wine vinegar
heavy pinch sea salt
several grinds black pepper
4-6 tablespoons neutral oil
Load all ingredients into the pitcher of a blender and pulse until not quite smooth. Taste for consistency and seasoning - add more oil to loosen or more salt to taste.
Spread over grilled meat, drizzle over fresh tomatoes or goat cheese, use as salad dressing - there’s no wrong way to eat it.
Store in an airtight container up to 1 week.