Chimichurri

Name: Chimichurri
Total time: 29 min
Yield: 2 servings
Cuisine: argentine
Ingredients: 2 pcs Garlic; 1 tsp Dried Oregano; 3 tbsp Red Wine Vinegar; 6 tbsp Olive Oil; 1 tsp Kosher Salt; 0.3 tsp Black Pepper; 1 cups Parsley; 0.5 tsp Red Pepper Flakes

Bright, garlicky herb sauce with a lively vinegar bite for grilled meats and bread.

Ingredients

2 pcs Garlic
1 tsp Dried Oregano
3 tbsp Red Wine Vinegar
6 tbsp Olive Oil
1 tsp Kosher Salt
0.25 tsp Black Pepper
1 cups Parsley
0.5 tsp Red Pepper Flakes

Method

Finely chop {parsley} and mince {garlic} so the sauce turns evenly green and aromatic without harsh large pieces.
Combine the chopped {parsley} and {garlic} with {dried_oregano}, {red_pepper_flakes}, {red_wine_vinegar}, {olive_oil}, {kosher_salt}, and {black_pepper}. Stir well, then let it stand until glossy and fragrant so the flavors meld.
Let the {parsley} sauce rest at room temperature until the {garlic} softens and the vinegar rounds out, then taste and adjust with more {kosher_salt} if needed.