Chimichurri marinade

(WTNH) -- Chef Christina Chang-Bryant makes chimichurri marinade.

Chimichurri Recipe

Ingredients:
2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems , roughly chopped
4  minced garlic cloves
1 bunch scallions, chopped
1 tablespoon of fresh oregano, chopped
1  cup canola or safflower  oil
1/4 cup good red wine vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 finely diced jalapeno

Method:
Add all ingredients in a blender. Process for about 20-30 seconds. Taste and adjust seasoning. Serve immediately or refrigerate up to a week. You can use it as a marinade, as a condiment, a sauce or a dip. Use this recipe as a base, add more jalapeno or different peppers to make it spicier, add  a little cilantro, or chopped olives. Add or subtract ingredients and make it your own!!! Enjoy and eat fresh!

Great to use it on steaks, on fish,  on sandwiches, potato salad, tomato salad or more…

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