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