Ingredients
4 cloves Garlic, Roughly Chopped
1 cup Fresh Parsley (firmly Packed), Leaves Only Stems Discarded
2 Tablespoons White Wine Vinegar (or Red Wine Vinegar)
½ cups Olive Oil
2 teaspoons Dried Oregano (or Two Tablespoons Fresh)
¼ teaspoons Red Pepper Flakes, Or More To Taste
1 teaspoon Sea Salt
¼ teaspoons Fresh Ground Black Pepper
Preparation
In a food processor add the chopped garlic and parsley leaves, pulse to chop. Add vinegar, oil and pulse a few times. Next remove the blade and season with the oregano, red pepper flakes, salt and pepper; stir. Serve immediately if using as a sauce.
If using as a marinade, pour the chimichurri over the meat and let marinate for 1-2 hours. Remove 1/2 hour before grilling to bring up to room temperature.
Chimichurri recipe was very slightly modified from Simply Recipes.
