Chimichurri Sauce

2 cups of packed fresh Italian parsley leaves

4 medium garlic cloves, peeled and smashed

1/4 cup packed of fresh oregano leaves (or 4 teaspoons dried leaves)

1/4 cup of pinot noir red wine vinegar

1/2 teaspoon of red pepper flakes

1/2 teaspoon of kosher salt 

freshly ground black pepper

1 cup Ultra Premium Extra Virgin Olive Oil

Place the ingredients into a bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.

Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus. 

Makes approximately 1 1/2 cups of condiment

Recipe from Veronica Foods