Ingredients
1 cup of parsley
3/4 cup of fresh oregano
1/2 cur of thyme and rosemary mixed
salt and black pepper
1 tbsp dried chili
red wine vinegar
Olive oil
Preparation
Chop the herbs and mix the other ingredients. Add vinegar before serving to keep chimichurri very green. Keeps in the refrigerator for appximately 1 week
