Chimichurri Sauce

This recipe was submitted by Helena a customer and makes for a colourful chimichurri sauce, doubles as a marinade and an accompaniment to all cuts of beef.

Ingredients:
1 bunch Parsley
6 cloves Garlic, crushed
1/2 tsp (2 ml) Oregano, dried
2-3 Tbsp (30-45 ml) waihi bush organics Apple Cider Vinegar
1/4 cup (60 ml) waihi bush organics Flax Seed Oil 
1-2 Tbsp (15-30 ml) Water
1/2 tsp (2 ml) Sea salt
Red pepper flakes, to taste
Black pepper, to taste

How to make:
Combine garlic, parsley, oregano and spices in a jar.
Add vinegar, water and oil and stir.
The chimichurri should be just covered in liquid. Store covered in the refrigerator for up to one week. Serve over rice, pasta, or with broiled fish.