Chimichurri Sauce

Chimichurri is light and bright and elevates any veggie or protein in an easy way!

During quarantine, I took a virtual cooking class and learned all about Argentinian food. Plain and simple - after this class, I decided I need to go to Argentina because their food seems delicious. This is my take on the chimichurri sauce from the class.

RECIPE - 1/2 cup sauce
TIME - 10 minutes prep, let sit 30-60 minutes if possible
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INGREDIENTS

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoon sugar

• 1 teaspoon smoked paprika

• 3 garlic cloves, minced

• 2 tablespoons fresh flat-leaf parsley, chopped

• 3 tablespoons white vinegar

• 1 teaspoon fresh lemon juice

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup vegetable oil

DIRECTIONS

1. Combine all ingredients into a bowl or jar with a lid and let sit for 30-60 minutes.

2. Will keep 3-5 days.

3. Can be eaten fresh or act as a marinade.