Need a good and authentic recipe for chimichurri!!?

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems 3-4 garlic cloves 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano) 1/2 cup olive oil 2 Tbsp red or white wine vinegar 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakesMethod Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

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1 bunch flat leaf parsley 8 cloves garlic, minced 3/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1 lemon wedge (juice of) 1 tablespoon diced red onion 1 teaspoon dried oregano (optional) 1 teaspoon black pepper 1/2 teaspoon salt Change Measurements: US | Metric Directions:Prep Time: 30 minsTotal Time: 30 mins1 Pulse parsley in processor to chop. 2 Add remaining ingredients and blend. 3 Separate sauce into equal parts. 4 (Use half for basting or marinade). 5 (Use other half for table service).

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1 bunch fresh parsley, chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cayenne pepper

Directions

In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

1 bunch flat leaf parsley

8 cloves garlic, minced

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 lemon wedge (juice of)

1 tablespoon diced red onion

1 teaspoon dried oregano (optional)

1 teaspoon black pepper

1/2 teaspoon salt

Directions:Prep Time: 30 minsTotal Time: 30 mins

1.Pulse parsley in processor to chop.

2.Add remaining ingredients and blend.