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Chimichurri Sauce

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

Ingredients

Scale
  • 3/4 cup chopped parsley
  • 2 TBL chopped dried oregano leaves
  • 1– 1/2 tsp crushed red pepper
  • 2 TBL red wine vinegar
  • 4 garlic cloves – minced
  • 1/2 cup extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 red chili – seeded and finely chopped (optional)

 

Instructions

  1. Combine the parsley, oregano and red pepper flakes
  2. Grind and mix with pestle or a food processor to desired coarseness
  3. Add vinegar, garlic, olive oil and mix thoroughly
  4. Season with salt and pepper to taste
  5. Add red chili (optional)
  6. Let stand for 2 hours to allow the flavors to meld
  7. Use as marinade or condiment

 

Notes

You can refrigerate this overnight. Bring to room temperature before serving

Chop as fine or coarse according to personal preference.

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