Chimichurri Sauce is a classic Argentinian condiment made of parsley, oregano, chili pepper, garlic, red wine vinegar, and olive oil. It is typically served with many types of grilled meats.
Into the bowl of a food processor, add parsley, oregano, chili pepper, garlic,
salt, black pepper, and red wine vinegar. Pulse until chopped.
Gradually stream in the olive oil and blend until the olive oil is combined, while scraping down the bowl from time to time.
If necessary, add 1 or 2 tablespoons of water and pulse again, to thin out the sauce. The sauce should be a thick but pourable texture.
Transfer the sauce to a bowl or jar, cover and refrigerate for 2 hours or longer. Remove sauce from the refrigerator about 30 minutes before serving.