Blood Orange Chimichurri

This recipe is courtesy of our friends at The Village Sweet Bakery

  • 1 bunch parsley, chopped fine
  • 4 garlic cloves, minced
  • 3/4 cup olive oil
  • 1/4 cup Blood Orange Saffron Shrub
  • Juice from half a lemon
  • 1 tbsp diced red onion
  • 1 tsp dried oregano
  • Pinch of red pepper flakes
  • 1/2 tsp black pepper
  • Salt to taste