Chimichurri Sauce

Ingredients

• 1 bunch fresh flat-leaf parsley, finely chopped
• 2 bay leaves
• 6 garlic cloves, minced
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon fresh oregano leaves, finely chopped
• 1/2 cup red wine vinegar
• 1 1/2 cups extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Directions

1. 1

   Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor.

2. 2

   Pulse until combined.

3. 3

   Put the sauce in a glass or plastic container with a tight fitting lid.

4. 4

   Chimichurri will last for up to 1 month, refrigerated.