Posted by Alayne Gardner-Carimi on

Ingredients (makes about 1 cup)

3¼ cup dried oregano
1 tsp sweet paprika
½ tsp red-pepper flakes (more or less to taste)
½ cup hot water
Kosher salt
¼ cup vomFASS Bordeaux Red Wine Vinegar
2 Tbs vomFASS Agora Extra Virgin Olive, plus more as needed
8 medium garlic cloves
¼ cup fresh oregano leaves, finely minced
1 tightly packed cup fresh parsley leaves, finely minced
Ground black pepper
The texture of chimichurri comes from the dried herbs rehydrating in salt water. Combine dried oregano, paprika, and red-pepper flakes in a large bowl. Add hot water and a big pinch of salt and stir with a fork. 
Add vinegar and stir to combine.
Smash garlic cloves on a cutting board with the flat side of a chef’s knife.
Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms.
Drizzle a little olive oil over the paste and work it in with the side of the knife.
Repeat until you’ve added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.
Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper.
Note: Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks. It will lose its bright green color,  but its flavor becomes more harmonious.

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