Chimichurri Sauce with EVOO

Ingredients

• 1/2 cup olive oil

• 2 tablespoons red wine vinegar

• 1/2 cup parsley (finely chopped )

• 3-4 cloves garlic (finely chopped or minced)

• 2 red chilies (or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))

• 3/4 teaspoon dried oregano

• 1 tsp coarse salt

• 1/2 teaspoon pepper (to taste (about 1/2 teaspoon))

Instructions

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.