Argentinian Chimichurri Sauce
2 c. packed fresh Italian parsley leaves 500 mL
4 garlic cloves, peeled and coarsely chopped
1/4 c. packed fresh oregano leaves 60 mL
1/4 c. red wine vinegar 60 mL
1/2 tsp. red pepper flakes 3 mL
1/2 tsp. salt 3 mL
Freshly ground black pepper, to taste1 c. extra virgin olive oil 250 mL
Place parsley, garlic, oregano, vinegar, pepper flakes, salt and pepper in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute.
With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. This will keep in the refrigerator for up to 1 week.