5-minute Chimichurri
Yield: 3 cups
Ingredients
8 cloves Garlic
2 cups Parsley, chopped
2 tablespoons fresh Oregano or 2 teaspoons dried
2 tablespoons fresh Thyme
2 teaspoons fresh Rosemary
1 teaspoon crushed Red Pepper Flakes
½ cup Extra Virgin Olive Oil
1 teaspoon Kosher Salt
½ teaspoon fresh cracked black pepper
3 tablespoons Red or White Wine Vinegar
Method
- In a food processor, pulse all ingredients until just chopped. (You do not want a paste)
- Refrigerate until ready to use.
Store in an airtight container in the refrigerator for up to 5 days