Chimichurri Sauce Recipe from The Forked Spoon

 Chimichurri Sauce Recipe from The Forked Spoon

Ingredients 

• ▢1 cup parsley, flat-leaf parsley
• ▢8 cloves garlic, minced
• ▢2 small shallot, finely minced, optional
• ▢2 teaspoon dried oregano  Fresh oregano
• ▢1 small red chile, seeded and diced (or 2 tsp red pepper flakes)
• ▢6 tablespoons red wine vinegar
• ▢2 teaspoon salt (maybe 1 tsp and taste)
• ▢1 teaspoon fresh ground black pepper
• ▢1 ⅓ cup Extra-virgin olive oil

Instructions 

• Food processor option:
• Add parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until chopped (do not blend into a paste). Transfer to a bowl and stir in the olive oil by hand.
• I added enough oil and pureed enough to make this suitable for a squeeze bottle.
• Rest: Let the chimichurri sit for 15 minutes at room temperature so the flavors meld.
• Serve: Stir again and serve as a sauce, dip, or marinade.