Classic Argentine Chimichurri
Pairs Well With
Makes about 2 cups
4 cups Italian parsley leaves, chopped
6 scallions, trimmed and cut into thin rounds
8 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar — Kosher salt — Black pepper in a mill
1/2 cup extra virgin olive oil
Put the parsley, scallions, garlic, oregano, thyme and red pepper flakes into a medium bowl and toss well.
Add vinegar and season generously with salt and black pepper. Stir in olive oil, taste and correct for taste.
Cover and let rest 15 minutes before serving.
Can be refrigerated, covered, for up to two days.