Argentinian Chimichurri Sauce

By RoketJSquerl

Ingredients

• 1 Large Bunch Fresh Flat Leaf Parsley, washed, stemmed, and dried
• 6 Cloves Garlic, peeled
• 2 Tablespoons Minced Onion
• 1 Small Carrot, grated
• 5 Tablespoons Distilled White Vinegar or More to Taste
• 5 Tablespoons Water
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Dried Oregano
• 1/4 Teaspoon Hot Pepper Flakes
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1 Cup Extra Virgin Olive Oil

Preparation

Step 1

Finely chop the parsley and garlic in a food processor. Add the onion, carrot, vinegar, water, salt, oregano, pepper flakes and black pepper and process. Add the oil in a thin stream. Do not over process; the chimichurri should be a bit coarse. Correct the seasoning, adding salt or vinegar to taste. Reserve.