Chimichurri

Made a chimichurri to have with dinner. Did not follow Sasja's recipe as I could not remember his...
Not a good idea. It was good, sure, but just not fantastic...
And was not as good as Sasja's! If you're doing the recipe below, use less garlic - we stink here. Haha!

Ingredients;
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Method;
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
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