Ingredients½×1×2×3×1 bunch flat leaf parsley8 cloves garlic, minced3 ⁄4 cup extra virgin olive oil1 ⁄4 cup red wine vinegar1 lemon wedge (juice of)1 tablespoon diced red onion1 teaspoon dried oregano (optional)1 teaspoon black pepper1 ⁄2 teaspoon saltSteps1Pulse parsley in processor to chop. Add remaining ingredients and blend.2Separate sauce into equal parts.3(Use half for basting or marinade other 1/2 for table)