4 garlic cloves
1 tablespoon dried oregano
1/2 teaspoon Korean red pepper
1 cup flat-leaf parsley (packed)
½ cup sliced green onion
2 sprigs fresh basil
1 jar of Lindsay Organic Pitted Green Olives
1 jar of Lindsay Jalapeno and Garlic Stuffed Green Olives
¼ cup red wine vinegar
½ cup extra virgin olive oil
Pulse garlic, seasonings, basil and olives in a food processor until the consistency is a coarse texture. Be careful not to over-blend.
Transfer to a bowl and stir in the red wine vinegar, and olive oil.
Let the chimichurri rest for at least 15–30 minutes to allow flavors to meld. Let it come to room temp before serving.
Use immediately or store in an airtight container in the fridge for up to 5 days. It tastes even better the next day. Use this sauce to top any grilled or baked protein dish.
