- ½ ounce fresh oregano
- 1 ½ ounces fresh parsley
- ¾ cup extra virgin olive oil
- ¼ cup sherry vinegar (I use BLiS 9 Maple Sherry Vinegar)
- 2 cloves garlic, chopped
- 2 pinches ground cayenne pepper
- ½ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
Prepare the chimichurri by combining all the ingredients in a blender. Blend until smooth, then adjust the taste with more salt if needed. Refrigerate until it’s time to use it, but no more than 5 hours.
Drizzle over top of your favorite dish. We find that it goes great with these rib cap steaks and chicken kebabs.