3/4 cup freshly chopped Italian parsley
2-3 tablespoons freshly chopped cilantro
6 garlic cloves, minced
1/2 cup olive oil
1/3 cup wine vinegar
2 teaspoons salt
1/2 teaspoon hot red pepper flakes
1/4 teaspoon freshly ground black pepper

Whisk together all ingredients in a bowl (or use a blender).

Use right away or store in a glass jar or salad cruet in the refrigerator. Keeps up to 3-4 days.

For an interesting variation, omit cilantro and substitute basil and oregano, then add 1/4 cup of chopped ripe (or petite diced) tomatoes.

Submitted by: CM