Homemade Chimichurri

“Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. This is an all purpose flavor enhancer that brings serious life to the party.”

— Nika

Ingredients

• 1 cup firmly packed fresh flat-leaf parsley leaves

• 3 medium garlic cloves

• 3 tablespoons of packed fresh oregano leaves

• 1/3 cup Garlic Extra Virgin Olive Oil

• 2 tablespoons champagne vinegar or red wine vinegar

• 1 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

• 1/2 teaspoon red pepper flakes

Directions

1. Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.

2. Scrape the chimichurri into a bowl and adjust the seasonings as desired.

3. This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving.

Keeps well for up to three days covered and refrigerated.

Makes approximately 3/4 cup of sauce