Chimichurri

1 bunch parsley, chopped
6 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. sea salt
red pepper flakes, to taste
black pepper to taste
2-3 tablespoons apple cider vinegar
1-2 tablespoons water
1/4 cup garlic-chili flaxseed oil or unflavored flaxseed oil

Combine parsley, garlic, oregano and spices in a jar. Add vinegar, water and oil and stir. The chimichurri should be just covered in liquid. Store covered in refrigerator for up to one week. Serve over rice or pasta, or with tortilla chips.