INGREDIENTS: makes 1 cup
  • 1 cup (packed) fresh parsley
  • 1/3 cup fresh oregano
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions:

Chop parsley really small, place in cup or jar and add olive oil
Add the rest of ingredients

NOTES:
I like Chimichurri with more parsley than olive oil but some like it with more olive oil. Adjust it to your preference.
It tastes better as of ‘the day after preparation’.
Close lid of jar and can last up to 2 weeks refrigerated.