This is a recipe worth making! Keep some in your frig... it will go fast. Very very delicious and garlicky! 

4 large garlic cloves
1 tsp salt
1 bunch of parsley (about 1 1/2 cups)
1 tsp dried oregano leaves
1/2 tsp freshly ground pepper
1/4 ~ 1/2 tsp dried red chili flakes, crushed in you hand
5 TBS white wine vinegar
6 TBS water
1 cup olive oil

Peel garlic cloves and finely chop. Sprinkle salt over the chopped garlic. Using the side of a chef knife scrape the knife over the salt and garlic. Continue till you have a paste. Add the garlic paste to a large bowl.
Finely chop parsley and add to the bowl. 
Add the oregano, pepper, chili flakes, vinegar and water.

Whisk the olive oil S-L-O-W-L-Y into the bowl to emulsify. 

This is a wonderful sauce to drizzle over almost any meats, poultry and even fish. It's also great over vegetables or mixed into rice.

Use the same day for a pretty bright green presentation. Chimichurri can be refrigerated for a couple of days, however it will loose it's bright green color.