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Chimichurri Sauce

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Parsley, oregano, red pepper and garlic in red wine and olive oil

Ingredients

Scale
  • 1 bunch fresh flat leaf parsley – leaves only
  • 3 TBL chopped dried organic oregano
  • 3/4 TBL red pepper flakes – finely ground in a spice grinder
  • 3 TBL red wine vinegar
  • 4 garlic cloves – minced
  • 3/4 cup extra-virgin olive oil + more to taste
  • 1 dried bay leaf
  • Sea salt – to taste

 

Instructions

  1. Combine the dry ingredients in a food processor until they are well combined and chopped finely, or to your preference
  2. Add a half cup of olive oil and the red wine vinegar and pulse to combine
  3. Add more olive oil 1 or 2 tablespoons at a time until you reach the consistency you desire
  4. Let stand for 2 hours before serving. Refrigerate the leftovers

 

Find it online: https://www.cooksavorcelebrate.com/chimichurri-sauce/