Homemade Chimichurri Sauce
1/3 cup white onion
1 cup fresh flat leaf parsley, lightly packed (add stems too)
1 tsp dried oregano
1-2 large garlic clove
1 tsp coarse salt
1/2 fresh ground black pepper
1/2 tsp red pepper flakes (or more)
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
Place all ingredients in a food processor and pulse until it becomes a relish like consistency.
Keep refrigerated up to 4 days.
Or freeze in ice cube tray.
Makes 1.5 cups.
