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2 cups coarsely chopped fresh flat-leaf parsley (about 2 bunches)

1 cup coarsely chopped onion

2/3 cup coarsely chopped carrot

1/4 cup coarsely chopped garlic

1/2 cup vegetable broth

1/3 cup white vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

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