Disclaimer: I haven’t had this. I’m posting it to show the difference between the chimichurri of different regions.
2 cups packed Italian flat-leaf parsley
¼ cup packed fresh oregano
4 garlic cloves
¼ cup sherry or red wine vinegar
Pinch of red pepper flakes
1 tsp salt
¼ tsp freshly-ground black pepper
¾ cup extra-virgin olive oil (best quality)
- Pulse parsley, oregano, garlic, vinegar, red pepper flakes, salt and pepper in a food processor until finely chopped (this will take a bunch of pulses, but you don’t want to puree the mixture).
- Scrape parsley mixture into a bowl and stir in olive oil.
- Let the mixture sit at room temperature for at least 2 hours to a few days before serving so the flavors can meld.