Chimichurri
A typical Argentinean sauce for the "asado". You can add it to choripan, a grilled steak, poultry or fish. It also goes very well with vegetables and mushrooms.
Pick the leaves from <quantity>1<unit>bunch</unit></quantity> of parsley and chop with a sharp knife to prevent oxidation
Finely chop <quantity>4</quantity> cloves of garlic and place in a bowl
Add the chopped parsley and <quantity>2<unit>tbsp</unit></quantity> of dried oregano
Add <quantity>2<unit>tsp</unit></quantity> of red chili flakes and <quantity>1<unit>tsp</unit></quantity> of salt
Add <quantity>3<unit>tbsp</unit></quantity> of water and <quantity>1<unit>tbsp</unit></quantity> of red wine vinegar
Add <quantity>½<unit>cup</unit></quantity> of vegetable oil and mix to combine. The chimichurri is ready
Enjoy without moderation!
I'm here to answer any questions you have about Chimichurri. Try me!