Sauce Chimichurri

Wash and dry the parsley. Separate the greens from the stems. They are quite coarse, so we will not use them to make the sauce. But do not rush to throw them away, parsley stalks can be added to vegetable or meat broth for flavor. Peel the garlic cloves and wash them. Put parsley, garlic into a blender bowl, add dried oregano and dry hot pepper broken into pieces. If you are using fresh chili, it will need to be cut into several pieces so that it is better chopped. To make the chimichurri less spicy, the chili seeds must first be removed.

Pour in half the olive oil, you can use oil with spices. Turning on the blender at maximum power, grind the ingredients for a minute. Parsley should be finely ground, but will not turn into a puree mass.

Now pour the wine vinegar into the mixture. Suitable for both red and white. Add some salt and black pepper to taste. Pour in the remaining olive oil.

Beat the ingredients again for a few seconds so that all the components of the sauce are combined with each other. The consistency of the sauce can be adjusted by changing the amount of olive oil.

Chimichurri sauce can be served immediately after preparation. It must be stored in a glass container with a tight-fitting lid on a refrigerator shelf. The sauce does not lose its taste for a month, so it can be prepared for the future. Keep in mind that olive oil may darken slightly during storage.
Enjoy your meal!