Tio's Chimichurri Sauce

Servings: makes about 2 cups

INGREDIENTS
3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped
6 garlic cloves, very finely chopped
1.2 teaspoons finely chopped fresh oregano leaves
1/4 cup distilled white vinegar
1 tablespoon plus 1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
.75 teaspoon dried red pepper flakes
1 bay leaf
.75 cup extra-virgin olive oil

1. In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, 2 teaspoons of the salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight.
2. Particularly excellent served with a grilled hangar steak.

https://bourbonandbrownsugar.wordpress.com/2014/09/29/tios-chimichurri-sauce/