Easy Homemade Pesto

"The only thing I like better than talking about food is eating." ~John Walters
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In an effort to empty my fridge, this chimichurri was a no-brainer to use up the leftover herbs (parsley & oregano) I had. This is a great condiment for grilled meats and veggies, and a little bit can go a long way...seriously, this stuff really packs a punch! And best of all, you can easily freeze what you don't immediately use and use it as a flavor booster any time! (I just put a little spoonful in scrambled eggs 🤤👌).
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This is a basic recipe, but you can adjust according to your preferences.
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1 cup packed flat leaf parsley (stems too)
3 cloves garlic
2 T fresh oregano leaves
2 T red wine vinegar
½ tsp salt (or to taste)
½ tsp red pepper flakes
¼-⅓ c olive oil
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I blended all ingredients except oil together, scraping down sides when necessary. Then when everything was nicely incorporated, I drizzled in the oil until my desired consistency.
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What would you add this herby, zingy, garlicky deliciousness to? Here are some suggestions for you: top grilled meats and veggies, add to chicken salad, add to mayo to create an aioli, add to scrambled eggs, add to simple vinaigrette, eat a spoonful to ward off vampires or unwanted suitors...