Argentine-Style Chimichurri For Your Meat

The Argentine Foodie Tour continues this evening straight from G’s Argentine voyage! If steak or chicken is what’s for dinner… Try prepping this delight as a perfect accompaniment!

What you need:
1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

What to do:
Chop up the parsley and garlic. Add them to the food processor and hit the pulse button a few times to mince. Mix in the remaining ingredients and pulse some more. Slowly pour oil in and mix it again. Pulse just enough to where everything is mixed properly.

Let it rest overnight for the flavors to balance out.