Chimichurri

1 batch flat-leaf parsley (weight: 2 ounces)
5 garlic cloves, peeled
1 small handful cilantro
1/2 cup extra virgin olive oil
1 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes

1. Puree flat-leaf parsley, garlic and cilantro in food processor. Transfer to a bowl and mix in olive oil, vinegar, salt, red pepper flakes.
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