Chimichurri Sauce

What You’ll Need:

• 1 cup flat-leaf parsley, packed

• 4 cloves garlic

• 2 Tbsp fresh oregano (or 2 tsp dried oregano)

• ½ cup olive oil

• 2 Tbsp red wine vinegar (sub white or rice vinegar if needed)

• 1 tsp salt

• ½ tsp black pepper

• ¼–½ tsp crushed red pepper flakes (adjust for desired heat)

Let’s Cook:

1. Chop & Mix:

   • Finely chop the parsley, oregano, and garlic, then stir them into a bowl with the olive oil, vinegar, salt, pepper, and red pepper flakes.

2. OR Blend:

   • For a quicker version, pulse all ingredients in a mini food processor until everything is well incorporated but still a little chunky.

3. Rest & Serve:

   • Let the sauce sit at room temperature for 10–15 minutes to allow flavors to meld.

   • Drizzle over your favorite grilled meats, roasted vegetables, or use as a dipping sauce.