Chimichurri La Portena

• 1 bunch fresh Italian parsley (about 1/2 cup, firmly packed)
• 1 large head garlic (about 13 large cloves), peeled and finely minced
• 1 tablespoon oregano
• 1 teaspoon hot red pepper flakes
• 1/2 cup distilled white vinegar
• 1/2 cup corn oil
• 1 teaspoon freshly ground pepper
• Salt to taste

1. Combine all ingredients in the bowl of a food processor, and pulse until finely chopped (or chop by hand).
2. Pour sauce into a glass container, and refrigerate until needed.
3. Serve at room temperature.

italian parsley, garlic, oregano, hot red pepper, white vinegar, corn oil, freshly ground pepper, salt

Taken from cooking.nytimes.com/recipes/9028 (may not work)