Yield: Serves 6 - 8

Ingredients 1 pound parsley, approximately 7 bunches 1 cup of garlic, minced fine 3 teaspoons of salt 3 teaspoons of black pepper 1 Tablespoon dried oregano 2 cups extra virgin olive oil 1 1/2 cups apple cider vinegar

Method

Rinse and drain parsley. Remove the very large stems and discard. Using a food processor or an immersion blender in a large Chantal mixing bowl, puree the parsley. Add the dry ingredients, salt, pepper, oregano. Slowly add the oil and vinegar. Stir with a Chantal flat whisk until well blended. Allow the mixture to age 24 hours before serving. Keep refrigerated. Spoon out individual portions into the Chantal Talavera 1 cup ramekins.

Recipe compliments of Michael J. Cordúra, Culinary Artist & Restaurateur,
Cordúra & Co.