- 60 grams flat-leaf parsley leaves, washed and dried
- 30 grams corriander, washed and dried
- 2 cloves garlic, peeled
- 60 grams extra virgin olive oil
- 2 pieces shallots, washed and chopped into 2cm pieces
- 15 grams red wine vinegar
- pinch red chilli flakes
- dash sea salt
- dash black pepper, freshly ground
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