I cup of firmly packed fresh flat leaf - parsley leaves
3 medium garlic cloves
3 tablespoons of packed fresh oregano leaves
1/3 cup Ultra Premium Extra Virgin Olive Oil
2 tablespoons of White Balsamic Vinegar
1 teaspoon of sea salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon of red pepper flakes
Place all the ingredients into a bowl of a food processer. Process until finely chopped but stop short of making a fine paste.
Scrape the chimichurri into a bowl and adjust the seasoning as desired.
This can be served immediately but its benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving.
Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies.
Keeps well for up to 3 days covered and refrigerated.
Recipe from Veronica Foods