Chimichurri sauce

Difficult to find a cool recipe for our first recipe, but here is a banger for a sauce for your steak and lamb. Chimichurri for the win. 

• 1 cup flat-leaf parsley (cut off thick stems)
• 4 garlic cloves
• 2 teaspoons dried oregano
• 1/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Chop up the parsley, fresh oregano, and garlic real nice (or whizz ’em up in a food processor for a few pulses). Toss ’em in a wee bowl. Mix in some olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust the taste to your liking.

You can serve it straight away or pop it in the fridge. If you chill it, make sure to let it come back to room temperature before serving. Just a heads up, it’ll stay good for a week or two.