Chimichurri

Ingredients

• 4 cloves garlic – finely minced
• 2 tsp dried oregano
• 0.5 tsp red pepper flakes
• 1 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp red wine vinegar
• 3 tbsp water
• 1 cup flat-leaf parsley – finely chopped (packed)
• 0.5 cup sunflower oil

Instructions

1. Mince 4 garlic cloves and place them in a medium bowl, 2–3 minutes.
2. Add 2 tsp dried oregano, 0.5 tsp red pepper flakes, 1 tsp kosher salt, and 0.25 tsp black pepper. Stir in 3 tbsp red wine vinegar and 3 tbsp water, then let stand 5 minutes to hydrate the oregano.
3. Finely chop 1 cup packed flat-leaf parsley and add it to the bowl; stir until evenly combined, 30–60 seconds.
4. Stream in 0.5 cup sunflower oil while stirring until the sauce looks glossy and spoonable, about 1 minute. Do not puree; chimichurri should be loose with visible bits of herbs and garlic.
5. Let the sauce rest at room temperature 20–30 minutes for flavors to meld. Serve, or refrigerate covered up to 5 days; bring to room temperature and stir before using.