Argentinian-Inspired Chimichurri
Full recipe at bakeroise.com
- 2 bunches of parsley, leaves finely chopped
- 4 cups good olive oil
- 3 tablespoons of water
- 8 cloves garlic, finely chopped or minced
- 4 tablespoons red wine vinegar
- 1 tablespoon red chili pepper flakes
- 1 tablespoon dried oregano
- Salt to taste – I use at least four palmfuls.
- Ground black pepper to taste
