| 1 lrg bunch flat-leaf parsley washed, stemmed and dry |
1/6 bunch |
$1.09 per cup
|
$0.18 |
| 8 x cloves garlic peeled |
1 1/3 garlic cloves |
$4.00 per pound
|
$0.04 |
| 3 Tbsp. chopped onion |
1 1/2 teaspoons |
$0.79 per pound
|
$0.01 |
| 5 Tbsp. distilled white vinegar or possibly more to taste |
2 1/2 teaspoons |
$5.79 per gallon
|
$0.02 |
| 5 Tbsp. water |
2 1/2 teaspoons |
n/a
|
|
| 1 tsp coarse salt (kosher or possibly sea) |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp dry oregano |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1/2 tsp warm pepper flakes (to 1 tsp.) or possibly to taste |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 tsp freshly grnd black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 c. extra-virgin extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.50 |
| Total per Serving |
$0.77 |
| Total Recipe |
$4.63 |
Suggestions?