1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge ( juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt
Pulse parsley in processor to chop.
Add remaining ingredients and blend.
For salad dressing, use extra olive oil, vinegar or water to taste.