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Ingredients
  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3 to 4 garlic cloves
  • 2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red or white wine vinegar
  • ½ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
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