Chimichurri Sauce

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Servings: 4 Prep: 5 min Cook: 10 min Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Pescetarian Vegan Vegetarian Homestyle Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Parsley, Fresh Oregano, Red Pepper Flakes, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper

Ingredients

¼ bunch fresh parsley ⚠

2 tablespoons fresh oregano ⚠

1 tablespoon minced garlic

½ teaspoon red pepper flakes ⚠

2 tablespoons red wine vinegar

½ cup extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Remove tough stems from parsley. Remove oregano leaves from stem. Finely mince parsley and oregano together. Set aside.

2. In a small bowl, combine garlic, red pepper flakes, vinegar, and oil. Whisk to combine.

3. Add parsley and oregano to bowl. Stir to thoroughly mix. Add salt and pepper, to taste.

4. Allow to sit for at least 10 minutes to allow flavors to meld. If making ahead, store in an airtight container in the refrigerator. Set out and allow to come to room temperature before serving.