1 cup firmly packed fresh flat-leaf parsley leaves
3 medium garlic cloves
3 tablespoons of packed fresh oregano leaves
1/3 cup Garlic Extra Virgin Olive Oil
2 tablespoons champagne vinegar or red wine vinegar
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.
Scrape the chimichurri into a bowl and adjust the seasonings as desired.
This can be served immediately but it 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.
Keeps well for up to three days covered and refrigerated.
Makes approximately 3/4 cup of sauce