Large bunch (2 big handfuls) of fresh parsley leaves, chopped
2 tbsp olive oil
1 red chilli, de-seeded and finely chopped
2-3 garlic cloves, minced or finely chopped
2 tbsp dried oregano
2-3 tbsp red wine vinegar
½ tsp sea salt flakes
Top Tip: This sauce is best made the day before as the flavours will intensify.