Parsley: all the green parts
2-3 garlic cloves
1 tsp lemon juice
¼ cup red wine vinegar for a mid-sized bunch of parsley
½ cup olive oil
Rinse the parsley thoroughly. The parsley leaves are somewhat yellow in the picture because the parsley is organic. Do not criticize either its colour or its taste.
Add the remaining ingredients and whizz with a mixer or in a blender.
Place in a glass jar and leave in the fridge for several hours for a better taste. For tomorrow’s meat.