Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Chimichurri Sauces
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp fresh lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Finely chop the parsley, fresh oregano, and garlic (or process in a food
processor several pulses). Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust
Serve immediately or refrigerate. If chilled, return to room temperature
before serving. Can keep for a day or two.
Adapted from: Simple Recipes