Chimichurri Sauce
MAKES ABOUT 1 CUP OF SAUCE
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh cilantro
2 teaspoons finely minced fresh oregano
4 medium cloves garlic, minced or grated on a
Microplane (about 4 teaspoons)
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra-virgin olive oil
Kosher salt to taste
Whisk together all of the ingredients in a small bowl. Let
stand at room temperature for at least 1 hour before serving.
The chimichurri can be stored in a sealed container in the
refrigerator for up to a week.