Chimichurri Sauce (Spicy Parsley Sauce)



5 cloves garlic, peeled
1 tbsp. Or less red pepper flakes
1 bunch Italian parsley (or 1 bunch curly parsley, or a combination of both, or a total of 1 cup, lightly packed, minced)
2 tbsps. Dried oregano or
½ cup fresh oregano leaves
½ cup olive oil
¼ cup red wine vinegar
salt & freshly ground pepper



Step 1

Put the garlic and pepper flakes in food processor and process until finely minced.

Step 2

Add the parsley, oregano, olive oil and vinegar and process until smooth and thick.

Step 3

Season with salt and pepper.

Step 4

Set the mixture aside to develop flavor (at least 3 hours).

Step 5

Place the sauce in a jar with a tight lid.

Step 6

This can be refrigerated for up to a week.

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