Chimichurri

Ingredients:

    10 cloves garlic, peeled and finely minced
    2 cups flat-leaf parsley, minced (should yield 1/2 cup when minced)
    2 tbsps dried oregano
    1 tbsp red pepper flakes
    1 cup olive oil
    1/4 cup red wine vinegar
    salt
    pepper, freshly ground

Method:

    Combine the garlic, parsley, oregano, and red pepper flakes in a bowl. Mix together. Whisk in the olive oil and the vinegar. Season with salt and black pepper to taste. Let sit for at least 2-3 hours. Serve with grilled or roasted meats. Store refrigerated in a glass jar. Will keep for up to 1 week. Makes about a cup.