Chimichurri Sauce

Chimichurri sauce is good on chicken or pork but not so good on beef or fish.  We love garlic and at our house when a recipe calls for a teaspoon of garlic we always feel that two is better.  Not in this recipe though.  Garlic quickly overwhelms chimichurri sauce.  Don't use more than 5 cloves.

1 cup
fresh parsley, washed, dried, and packed
5 cloves
garlic, peeled
2 tbl
fresh oregano
olive oil
red wine vinegar
red pepper flakes

Put the parsley, garlic, and oregano in a food processor. Pulse until everything is finely chopped, scraping down the sides of the bowl as necessary.  Transfer the parsley mixture to a bowl and whisk in the oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.