Chimichuri
BY
NanaBanana
Annie11/2 cups flat leaf parsley (firmly packed, trimmed of thick stems)
6 garlic cloves
3 tbsps fresh leav oregano (can sub 2 teaspoons dried oregano)
3/4 cup olive oil
3 tbsps white wine vinegar (or red)
11/2 tsps sea salt
1/3 tsp ground black pepper (freshly)
1/3 tsp red pepper flakes
METHOD
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.