Argentine Gaucho Chimichurri Sauce

1. In a food processor, pulse until roughly chopped:
   • 6 Cloves of Garlic Sliced
   • 2 Shallots Sliced
   • 2 cups of Parsley Packed
   • 1/4 cup of Fresh Oregano
   • 1 heaping tablespoon kosher salt
   •  1 teaspoon crushed red pepper flakes
2. Add the following and pulse to a thick sauce
   • 1 cup extra-virgin olive oil
   • 1/2 cup red wine vinegar
   • 1/4 cup water
3. Transfer to a serving bowl.

Cook’s Note: Make sure to pluck the oregano leaves off the stems–hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.
 
 

Argentine Gaucho Chimichurri Sauce

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