Chimichurri Sauce

Adapted from a recipe from Chow. The original recipe calls to do everything in a food processor, but I chopped everything by hand in no time at all.

2 cups packed Italian parsley, chopped finely

4 cloves garlic, chopped finely

1/4 cup packed fresh oregano, chopped finely or 4 teaspoons dried oregano

1/4 cup red wine vinegar

1 dried red pepper, chopped

1 cup extra virgin olive oil

Salt and pepper to taste

After chopping the parsley, fresh oregano, garlic and pepper, combine all the ingredients in a bowl and whisk together. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours or up to a day in advance.