Chimichurri Sauce

INGREDIENTS

  • ¼ cup water

  • 1 teaspoon kosher salt

  • 6 garlic cloves, minced

  • ¾ cup very finely chopped Italian parsley (1 bunch)

  • ½ cup finely chopped loosely-packed fresh oregano leaves*

  • ½ teaspoon red pepper flakes, plus more to taste

  • 3 tablespoons red wine vinegar

  • ½ cup olive oil

INSTRUCTIONS

  1. Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.

  2. In a large bowl, stir together the minced garlic, Italian parsley, oregano, and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.

Thanks to acoupleofcooks for these tips

Siena BeachamComment