Chimichurri Sauce with Pecan recipe

 INGREDIENTS

1 Cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tablespoons of fresh or dried oregano

1/3 Cup extra virgin olive oil or pecan 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

1/4 Cup Chopped Pecans

INSTRUCTIONS

• Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
• Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes plus pecans and adjust the seasonings.
• Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.  Enjoy!!!