Chimichurri

Ingredients

• ●30 g (1 packed cup) fresh flat-leaf parsley, finely chopped
• ●15 g (½ packed cup) fresh oregano leaves, finely chopped (or 1 Tbsp dried)
• ●4 cloves garlic, finely minced
• ●1 small shallot, finely minced
• ●½ tsp red pepper flakes
• ●3 Tbsp red wine vinegar
• ●120 ml (½ cup) extra-virgin olive oil
• ●½ tsp fine sea salt
• ●¼ tsp black pepper

Method

1. Combine the parsley, oregano, garlic, shallot, and red pepper flakes in a bowl.
2. Stir in the red wine vinegar, then the olive oil. Season with salt and pepper.
3. Let it sit at least 15 minutes before serving — the flavors need time to meld.
4. *Storage:** Refrigerator for up to 2 weeks. Bring to room temperature before serving (the oil will solidify when cold).