Chimchurri (Argentinian pesto for steaks)

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make

• 1 cup firmly packed fresh flat-leaf parsley leaves 
•  3 to 4 garlic cloves 
•  2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano) 
•  1/3 cup extra virgin olive oil 
•  2 tablespoons red or white wine vinegar 
•  1/2 teaspoon sea salt 
•  1/8 teaspoon freshly ground black pepper 
•  1/4 teaspoon red pepper flakes
  
  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). 2. Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.