Chimichurri

["Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant<\/em> by Greg Denton and Gabrielle Qui\u00f1\u00f3nez Denton, with Stacy Adimando, copyright \u00a9 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. \u00a0Photography credit: Evan Sung \u00a9 2016","Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant<\/em> by Greg Denton and Gabrielle Qui\u00f1\u00f3nez Denton, with Stacy Adimando, copyright \u00a9 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. \u00a0Photography credit: Evan Sung \u00a9 2016","Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant<\/em> by Greg Denton and Gabrielle Qui\u00f1\u00f3nez Denton, with Stacy Adimando, copyright \u00a9 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. \u00a0Photography credit: Evan Sung \u00a9 2016","Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant<\/em> by Greg Denton and Gabrielle Qui\u00f1\u00f3nez Denton, with Stacy Adimando, copyright \u00a9 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. \u00a0Photography credit: Evan Sung \u00a9 2016"]

Ingredients

1/2 cup minced yellow onion
1/2 cup chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh oregano
1 teaspoon finely grated or minced garlic
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup California Olive Ranch extra virgin olive oil
1/2 cup red wine vinegar

Instructions

In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper.
Add the oil and vinegar and mix well.
Store covered for a couple of days and use before the herbs start to turn brown.