Chimichurri Sauce Recipe

• 3/4 c. freshly minced Italian parsley
• 2-3 Tbsp. freshly minced cilantro
• 6 garlic cloves, chopped
• 1/2 c. extra virgin olive oil
• 1/3 c. wine vinegar
• 2 tsp. salt
• 1/2 tsp. warm red pepper flakes
• 1/4 tsp. freshly grnd black pepper

1. Whisk together all ingredients in a bowl (or possibly use a blender).
2. Use right away or possibly store in a glass jar or possibly salad cruet in the refrigerator.
3. Keeps up to 3-4 days.
4. For an interesting variation, omit cilantro and substitute basil and oregano, then add in 1/4 c. of minced ripe (or possibly petite diced) tomatoes.

italian parsley, cilantro, garlic, extra virgin olive oil, wine vinegar, salt, warm red pepper, freshly grnd black pepper

Taken from cookeatshare.com/recipes/chimichurri-sauce-60699 (may not work)