The "OTHER PESTO"
makes 3/4 cup
1 C firmly packed fresh flat-leaf parsley leaves
3 medium garlic cloves
3 Tbsp. firmly packed fresh oregano leaves
1 Tsp. Olivia's Himalayan sea salt
1/8 Tsp. freshly ground black pepper
1/2 Tsp. Olivia's Indian Red Chili Flakes
Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.
Scrape the chimichurri into a bowl and adjust the seasonings as desired.
This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. Return to room temperature before serving. Keeps well for up to three days covered and refrigerated.
Use as a bright accent with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. This is an all purpose flavor enhancer that brings serious life to the party.