Chimichurri with Oregano and Red Wine Vinegar

Place 2 garlic cloves and 1 shallot into the mixing bowl, 3 sec./speed 6 chop and scrape down the sides of the mixing bowl with the spatula.

Add 60 g flat-leaf parsley and 15 g fresh oregano and 4 sec./speed 5 chop.

Add 1 tsp chili flakes, 1 tsp salt, 0.5 tsp ground cumin and 60 g red wine vinegar and 5 sec./speed 2/Reverse combine.

20 sec./speed 2/Reverse stir while slowly drizzling 120 g olive oil through the hole in the mixing bowl lid.

Transfer the chimichurri to a jar and let it infuse for at least 30 minutes before serving. Keeps in the refrigerator for about 1 week.