This sauce benefits from some time to rest so make it at least 30 minutes in advance of using, if time permits. It can be stored in the fridge for up to one week, but bring it to room temperature before using as a dressing or finishing sauce as the flavours will be muted if served cold.
Prep Time 5minutes
Total Time 5minutes
1cuppacked flat-leaf parsleystems removed
1/4cupfresh oregano leaves
3clovesgarlicpeeled and roughly chopped
1small jalapeño pepperdeseeded and chopped
2/3cupgood-quality olive oil
1/4cupgood-quality red wine vinegar
Combine the parsley, oregano, garlic, and jalapeño in the bowl of a food processor and pulse 8-12 times or until the ingredients are minced.
Transfer herbs to a small bowl and add the olive oil, vinegar, salt, and smoked paprika. Adjust seasoning if desired.
To use as a meat marinade, divide the sauce into two portions using half as a marinade, and the other half as a dressing when the meat is cooked.