CHIMICHURRI SAUCE - Angus Reserve

Ingredients

• ½ cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• 6 cloves garlic, minced
• Finely-grated zest of 2 lemons
• 2 tsp dried Mexican oregano (if unavailable, use epazote or regular dried oregano instead)
• 1 bunch parsley
• 1 bunch oregano leaves
• 2 long red chillies
• Sea salt flakes and freshly-ground black pepper