2tbspvinegar (white, red wine, rice wine…pretty much any kind would work)
1 1/2tspdried oregano
1tspsea salt, medium coarseness
1/4tspcrushed red pepper flakes
Instructions
Coarsely chop parsley. Finely mince garlic. Place both in a bowl and stir in remaining ingredients until well combined. Refrigerate until using.
Notes
As you can see, this is a little bit easier than a traditional pesto because it has a more rustic texture. However, if you’d prefer a more universal consistency, you can process it in a food processor or blender like you would pesto.