- ½ cup olive oil
- 3 tsp. white wine vinegar
- 2 garlic cloves, minced or thrown into food processor first
- 1 tablespoon ground aji amarillo pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon oregano
- ¼ c. fresh basil
- Throw all the ingredients in a food processor and process!
- Store your sauce in the fridge for several days, but serve at room temp.
Recipe by Saucy Dipper at https://www.saucydipper.com/4069/chimichurri-sauce/