Chimichurri Sauce

• 1 cup firmly packed flat-leaf parsley
• 2 tablespoons fresh oregano
• 1 small garlic clove or 1 small shallot
• 1 tablespoon champagne or rice wine vinegar
• 1 tablespoon fresh lime juice
• 13 cup olive oil
• 1/4 teaspoon red chili flakes
• Salt

1. Finely chop the parsley, oregano and garlic or shallot.
2. Place in a medium bowl.
3. Stir in the vinegar, lime juice, olive oil and chili flakes.
4. Add salt to taste.

parsley, fresh oregano, garlic, rice wine vinegar, lime juice, olive oil, red chili flakes, salt

Taken from cooking.nytimes.com/recipes/1015299 (may not work)