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Chimichurri
Argentina's iconic herb sauce. Bright, garlicky, and perfect on grilled meat.
Ingredients
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- 1 cup fresh parsley, packed (flat-leaf preferred)
- 4 cloves garlic
- 2 Tbsp fresh oregano (or 2 tsp dried)
- 1/3 cup red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 3/4 cup extra virgin olive oil
Instructions
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- Finely chop parsley, garlic, and oregano by hand or pulse in a food processor. Don't puree—you want texture.
- Transfer to a bowl. Add red wine vinegar, salt, pepper, and red pepper flakes. Stir to combine.
- Pour in olive oil and mix well.
- Let sit at least before serving to let flavors meld. Tastes even better after an hour.
Notes
- Hand chop vs processor: Hand chopping gives better texture. If using a processor, pulse briefly.
- The vinegar: Red wine vinegar is traditional. Sherry vinegar or lemon juice also work.
- Best on: Grilled steak, chicken, fish, roasted vegetables, crusty bread, eggs.
- Storage: Refrigerate up to 1 week. Bring to room temperature before serving—the oil solidifies when cold.
- Make it ahead: Flavors improve overnight.
Adapted from Downshiftology