1 bunch coarsely chopped parsley
2 tablespoons red wine vinegar
5 large garlic cloves, minced
2 tablespoons fresh oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup or more extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper until coarsely mixed. Season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes before serving. The chimichurri can be refrigerated overnight. Bring to room temperature before serving. Serve along side tortilla chips.