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Bonefish Grill's Chimichurri Sauce

8 cloves garlic, minced
1 teaspoon Kosher Salt (or to taste)
1 teaspoon oregano, dry leaves
1 teaspoon black pepper, ground
1 teaspoon red pepper flakes
Finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup virgin olive oil

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8-inch in size.
2. Add Italian parsley and pulse chop until parsley is 1/8-inch in size.
3. Add the olive oil and blend in quickly.
4. Allow the sauce to marinate for 30 minutes before serving.

Makes about 1 1/2 to 2 cups.

Recipe and photograph provided courtesy of www.bonefishgrill.com; through ARAcontent.

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