2 cups packed parsley, minced 3 tablespoons minced garlic 3 tablespoons minced oregano 1 1/2 tablespoons red pepper flakes 1/4 cup red wine vinegar 1 to 1 1/4 cups extra virgin olive oil
01.
In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.
02.
Add just enough olive oil to make a chunky sauce that's not too thick and not too runny. Stir the ingredients until well blended.
03.
Decant the sauce into the container of your choice and cover with a lid.
04.
Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days.