Chimichurri Sauce Recipe

• servings: 8 servings
• total time: 10 minutes

Ingredients

1 cup packed fresh parsley, washed and dried

5 medium cloves garlic, peeled

2 tablespoons fresh oregano leaves

½ cup extra-virgin olive oil

¼ cup red wine vinegar

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/4 teaspoon red pepper flakes

Directions

Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.