The original recipe as written basically tasted like chopped up parsley in oil. I tried adding the onion but that didn’t do anything special either and was still lost in the weird texture. I decided to pop the mixture in a blender and it turned out great. My changes are in green.
Source: Food & Wine Magazine
2 cups chopped parsley
2/3 cups extra-virgin olive oil (1/3 plus 1 Tbs.)
6 Tbs. fresh lemon juice
2 Tbs. minced garlic (5 cloves; which was less than the 2 Tbs)
2 tsp. crushed red pepper
1/4 cup minced red onion
Salt and freshly ground pepper
1. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper (and onion) ; season with salt and pepper.
2. Combine in blender and mix until a paste forms.
3. Serve with thinly sliced grilled skirt steak and sweet potato fries.