This easy recipe is my version of Argentinian chimichurri sauce. Drizzle this tasty condiment over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.
1/2cupfinely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
Season to taste and serve as a sauce over roasted or grilled vegetables.
Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.