MAKES ABOUT 2 CUPS
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
10 minced, peeled cloves garlic
1/2 cup minced fresh flat-leaf parsley
1 tbsp. red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground black pepper
1. Put garlic, parsley, oregano, and red pepper flakes (or more, if you like) in a bowl and mix well. Whisk in olive oil and red wine vinegar. Season with salt and pepper. Set mixture aside for 2-3 hours to develop flavor. Keep in a jar in refrigerator for up to a week.