Chimichurri Sauce

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Ingredients

• 2 cups packed fresh Italian parsley leaves
• 4 medium garlic cloves, peeled and smashed
• 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
• 1/4 cup red pinot noir wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup Certified UP Extra Virgin Olive Oil

Directions

Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use. 

 Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.

Makes about 1 1/2 cups of condiment.