Basic Green Chimichurri
If using a food processor, simply place all ingredients except for the olive oil in the bowl. Pulse until the ingredients are finely chopped, pausing occasionally to scrape down the sides, then slowly pour the oil in with the food processor running.
2 bunches (about 5 oz.) flat-leaf parsley
3 sprigs oregano
3 garlic cloves
2 Tbsp. red wine vinegar
1 tsp. lemon juice
½ tsp. fleur de sel
1/8 tsp. red pepper flakes
½ cup olive oil
• Cut the stems off the parsley and oregano just below the leaves and discard. Finely chop the herbs and the garlic.
• Place the herbs and garlic in a medium glass bowl. Add the vinegar, lemon juice, salt and red pepper flakes, and stir well with a fork. Add the olive oil and stir again. Taste and adjust seasonings. Refrigerate overnight before using. Chimichurri will keep refrigerated in an airtight container up to 1 week.