Chimichurri Sauce
Ingredients
- 1 cup flat leaf parsley finely chopped
- 4 garlic cloves finely minced
- ⅓ cup extra-virgin olive oil
- 2½ tablespoons red wine vinegar
- ½ teaspoon dried oregano or 1 tablespoon fresh oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Finely chop parsley and garlic cloves with a knife and transfer to a bowl.
- Add remaining chimichurri ingredients and stir to combine.
- Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving. Store chimichurri for up to one week in the refrigerator.
Notes
Credit: Natasha's Kitchen