- 1 cup packed flat-leaf parsley leaves , (1/2-1 bunch)
- 1 small clove garlic , chopped
- 3 tablespoons distilled white vinegar
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground chipotle pepper , or cayenne pepper
Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.
Posted in: Fall, Gluten-Free, Spring, Summer, Winter