Chimichurri Sauce

In a small bowl, whisk together the extra-virgin olive oil, 1 tablespoon of the white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika

Stir in the finely chopped fresh parsley

Alternatively, combine the ingredients in a mortar and pestle or pulse briefly in a food processor

Season the chimichurri to taste, adding the remaining 1 tablespoon white wine vinegar if desired for a tangier flavor

Serve as a sauce over roasted or grilled vegetables