Step 1

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture

Step 2

Stir until combined.*This will store in refrigerator for up to two weeks.** Make about 1 cup