ok here is one I use. I have another also. Hope you enjoy...
Mireya’s Chimichurri Sauce
Prep Time: 6-10 Minutes depending on hand chopped or done in a processor.
Ingredients:
2 Cups of fresh parsley leaves (packed)
4 Tsp Oregano (fresh is good but not mandatory)
4-5 large cloves of Garlic
1/4 Cup Red Wine Vinegar
1 Tsp Red Chili Flakes
1 Shallot
1 Cup Extra Virgin olive oil (EVOO)
Kosher salt and fresh cracked black pepper. Do this to taste
I normally do the fine chopping but that takes time so you can use a food processer to speed it up.
1. Chop everything by hand or in the food processor less the EVOO.
2. If using the processor put the denser items in the bottom and the parsley on top. (less the EVOO)
3. Chop everything until the pieces are really fine. If using a processor open it up every so often and stir very thing is getting evenly chopped very fine.
4. When finely diced start to pour in the EVOO a ¼ cup at a time and mix. Repeat until you get it all folded in.
5. Cover the mixture and put in the fridge for 6 hrs to allow the flavors to blend. Overnight is best.
6. Remove from the fridge and stir it up as the ingredients will settle below the EVOO during the night.
7. Serve at room temp or slightly chilled.
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