Chimichurri Sauce
Vibrant green herb sauce with garlic, vinegar, and olive oil that brings a tangy, herbaceous kick to grilled meats and vegetables. This Argentinian classic is fresh, bold, and aromatic.
Ingredients
- 2 cups fresh flat-leaf parsley, packed, leaves only
- 1/4 cup fresh oregano leaves
- 4 garlic cloves, minced
- 1 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
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1
Finely chop 2 cups packed, leaves only fresh flat-leaf parsley and 1/4 cup fresh oregano leaves by hand or in a food processor. The texture should be fine but not completely pureed.
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2
Add 4 minced garlic cloves and 1 tsp red pepper flakes to the herbs. If using a food processor, pulse just a few times to combine.
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3
Transfer the herb mixture to a bowl and stir in 1/4 cup red wine vinegar, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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4
Gradually whisk in 1/2 cup extra virgin olive oil until the sauce is well combined but still slightly separated.
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5
Let the sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
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6
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.