Makes about 1½ cups
1½ loosely packed cups fresh parsley leaves
4 cloves garlic, coarsely chopped
2 packed tablespoons fresh oregano leaves
1½ packed tablespoons fresh rosemary leaves
1 packed tablespoon fresh thyme leaves
1 teaspoon red pepper flakes
1 fresh bay leaf
¾ cup extra-virgin olive oil
â…“ cup sherry vinegar
Kosher salt and freshly ground black pepper
In a food processor, combine parsley, garlic, oregano, rosemary, thyme, red pepper flakes, and bay leaf. Pulse until finely chopped. Add olive oil and vinegar, and pulse to combine. Season to taste with salt and pepper and transfer to a bowl. Let stand for at least 1 hour before serving to allow flavors to marry, or store in refrigerator for up to 2 days. Serve at room temperature.
Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.