Chimichurri
Chef: Wyatt Brege
Yield: 2 1/2 Cups
Ingredients:
- 2 Cup Extra Virgin Olive Oil
- 1 Cup Parsley, chopped
- 1/3 Cup Red Wine Vinegar
- 1/4 Cup Garlic, chopped
- 1 bunch Margoram
- 2 Tbsp Crushed Red Pepper
- tt Salt and Fine Black Pepper
Directions:
Chop the herbs, then mix with remaining ingredients in a mixing bowl.