Chimichurri Sauce (Spicy Parsley Sauce)2017-11-21
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
Put the garlic and pepper flakes in food processor and process until finely minced.
Add the parsley, oregano, olive oil and vinegar and process until smooth and thick.
Season with salt and pepper.
Set the mixture aside to develop flavor (at least 3 hours).
Place the sauce in a jar with a tight lid.
This can be refrigerated for up to a week.