Herby green sauce

This bright, herby sauce adds pizazz to most winter dishes. You can use it to marinate chicken, pump up a soup stock, spoon onto rice or scrambled eggs— the possibilities are endless. Feel free to scale up this recipe and make a big batch to freeze!

4 servings

• 1 cup of firmly packed flat-leaf parsley, trimmed of thick stems

• 3-4 fresh garlic cloves

• 2 tablespoons fresh oregano

• 1/3 cup olive oil

• 1/4 cup red or white wine vinegar

• salt to taste

• red pepper flakes to taste

Finely chop the parsley, oregano, and garlic cloves (or blitz in a food processor) and place in a bowl.

Whisk in vinegar and then slowly drizzle in the olive oil while continuing to whisk to combine (this is called emulsification).

Add salt and red pepper flakes to taste.

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