Parsley-Garlic Chimichurri
1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)- You can either buy the prechecked or check your own carefully. It’s obviously financially cheaper to use the regular – but it’s up to you if you feel like checking the leaves!
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon kosher (not table) salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.