Black Garlic Chimichurri Sauce
INGREDIENTS
- 3 Black Garlic Cloves
- 1 bunch Flat Leaf Parsley
- 1 tsp Red Chile Flakes
- 1 cup Extra Virgin Olive Oil
- 1 tsp Dried Italian Oregano Leaves (could substitute plain dried oregano)
- 1 tsp Salt
- ¼ cup Red Wine Vinegar
DIRECTIONS
1
Trim the bottoms of the stems off of the parsley & discard them. Then roughly chop the parsley into lengths short enough to fit into the bottom of the blender carafe.
2
Combine all the ingredients in the blender. Blend over low speed, stopping & pressing ingredients down into the blade, then restarting (or using your blender’s plunger if it came with one).
3
Once all the herbs have been ground up, increase the speed and blend until it turns a darker green.
4
Store with plastic wrap pressed down to the very surface of the sauce until you’re ready to serve.