Chimichurri

By jdwooten

Ingredients

• 1 1/2 cups firmly packed fresh flat-leaf
• parsley leaves and tender stems
• 6 garlic cloves, quartered
• 2 Tbs. fresh oregano leaves
• 3/4 cup extra-virgin olive oil
• Coarse sea salt or kosher salt and freshly ground pepper, to taste
• 1/4 tsp. red pepper flakes
• 3 Tbs. white wine vinegar

Preparation

Step 1

To make the chimichurri, on a cutting board, finely chop the parsley, garlic and oregano (this step can also be done in a food processor). Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper and red pepper flakes. If not using immediately, cover the chimichurri and refrigerate for up to 4 hours until ready to use; let it come to room temperature before serving. Just before serving, stir in the vinegar.