To make the Chimichurri, place the vinegar, lemon juice
, parsley, oregano
, and garlic in a blender
and puree. With the motor running, add the olive oil
, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
Yield: 1 1/2 cups