2 cloves garlic 1 cup coarsely chopped parsley, firmly packed 1/2 teaspoon dried oregano 1 teaspoon chopped fresh mint 1/2 cup olive oil 5 tablespoons red wine vinegar 1 tablespoon lemon juice, plus more to taste 1 teaspoon salt, plus more to taste

Step 1 With the food processor running, drop the garlic through the food tube to chop. Add the parsley, oregano and fresh mint and pulse several times to mince. Add the olive oil, vinegar, lemon juice and salt and pulse a few times to achieve a coarse puree. Taste and add more lemon juice or salt as needed. (The recipe can be prepared to this point 2 hours in advance and held at room temperature.)

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