Chimichurri Sauce

1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems

4-6 garlic cloves

3 Tbsps fresh oregano leaves

3 Tbsp red or white wine vinegar

3/4 cup olive oil

1 1/2 teaspoon sea salt

1/2 teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper

Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes.

Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Place in refrigerator, 45 min, to allow flavors to blend.

Serve with beef, chicken, shrimp or fish.