Ingredients
1/4 cup basil leaves, finely chopped
1/4 cup flat leaf parsley, finely chopped
1 teaspoon oregano, finely chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 dried red chilies
1/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
Preparation
Stir all ingredients in a bowl. 2Chimichurri can be refrigerated in an airtight container up to 3 days. 3Serve cold or at room temperature.
