Chimichurri Sauce
a fresh herby way to spruce up meat and veggies
Ingredients
- ½ cup fresh flat leaf parsley finely chopped
- 1 tablespoon fresh oregano, 1 teaspoon dried finely chopped
- 1 small chili pepper diced, seeds removed
- 4 cloves garlic minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar I used cranberry pear vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Finely chop the parsley, oregano, chili and garlic add everything into a small bowl, stir everything together. Add the oil, vinegar, salt and pepper. Mix and let it sit for about 5 minutes just to meld. Serve over meat or veggies.
- If there is any leftover, you can store in an airtight container in the fridge for about 3 weeks.