Ingredients: 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried 8 cloves of garlic, peeled 3 tablespoons minced onion 5 tablespoons distilled white vinegar or more to taste 5 tablespoons water 1 teaspoon coarse salt (kosher or sea) 1/2 teaspoon dried oregano 1/2 teaspoon hot pepper flakes to taste 1/2 teaspoon freshly ground black pepper 1 cup extra virgin olive oil
Directions:Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste. |