Black Garlic Chimichurri Sauce
- 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
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.
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).
Once all the herbs have been ground up, increase the speed and blend until it turns a darker green.
Store with plastic wrap pressed down to the very surface of the sauce until you’re ready to serve.