GQ Chimichurri

cuisine Argentinian
difficulty Simple
makes 1 cup
season Year Round
2 1/2 tablespoons red wine vinegar 4 medium size garlic cloves, minced 1/2 cup extra virgin olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup parsley, chopped 1/4 cup fresh oregano, chopped
  1. Rinse parsley, dry thoroughly and set aside.
  2. Mix all the ingredients in a bowl and let the flavors develop for 30 minutes.
  3. Serve at room temperature over chicken, beef or vegetables. Store in an air tight container for 3 to 4 days.