Michelle makes this delicious version of chimichurri. Use it over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus. So good.
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup Pinot Noir Red Wine Vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup unflavored Unflavored Extra Virgin Olive Oil*
Place the ingredients into the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. The mixture can be made refrigerated for up to one week in a tightly sealed container. It freezes well for future use.
Makes about 1 1/2 cups of condiment.
*You can also use Garlic or Olive Wood Smoked Olive OIl