Chunky Chimichurri
- 1 cup chopped flat leaf parsley
- 4 garlic cloves (grated)
- 1/2 tsp kosher or sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp dried oregano flakes
- 2 green onions (chopped)
- 1/2 cup olive oil
- 3/4 cup white wine vinegar
- 3 Tbsp fresh lemon juice
- 1/4 cup water
- Place all ingredients in processor and pulse until chunky, not pureed.
- Storage in glass container in refrigerate, covered.
- Serve as a sauce on grilled meats, poultry, fish and veggies.