Serves 2
15 min
Chimichurri Sauce
Recipe GLPRd8d06b86dfe8db
A vibrant, herbaceous Argentine-inspired sauce made with fresh parsley, garlic, and oregano blended with extra virgin olive oil and red wine vinegar. This zesty condiment is perfect for grilled meats, vegetables, or as a finishing sauce for any savory dish. Prepared fresh in minutes with bright, bold flavors.
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Ingredients
1 cup packed fresh parsley, washed and dried
5 medium cloves garlic, peeled
2 tablespoons fresh oregano leaves
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt (or use half as much table salt)
1/4 teaspoon red pepper flakes
Directions
Finely chop the parsley and set aside in a medium bowl. If using a food processor, pulse the parsley just until finely minced but not pureed, to maintain fresh texture.
Mince the garlic cloves finely, then add to the bowl with the parsley.
Strip the fresh oregano leaves from their stems and add the leaves to the bowl. Chop coarsely if desired.
Pour the extra virgin olive oil into the bowl with the herbs and garlic.
Add the red wine vinegar to the mixture.
Sprinkle in the kosher salt and red pepper flakes.
Stir all ingredients together thoroughly until well combined. Taste and adjust seasoning as needed. Let the sauce sit for a few minutes to allow the flavors to meld before serving.
