Description
A vibrant chimichurri sauce that enhances the flavor of grilled meats with fresh herbs, garlic, and tangy vinegar.
Ingredients
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Combine the base. In a medium bowl, add the chopped parsley, minced garlic, dried oregano, and red pepper flakes. Stir to evenly distribute the seasonings.
- Add the liquids. Pour in the olive oil and red wine vinegar. Stir until everything is well mixed and the herbs are coated.
- Season. Add salt and black pepper a little at a time, tasting as you go.
- Rest for flavor. Let the chimichurri sit for at least 30 minutes at room temperature so the flavors meld.
- Serve. Spoon over grilled steak, chicken, fish, roasted vegetables, or serve as a dip with crusty bread.
Notes
Chop parsley finely to avoid a grassy taste. Taste before and after resting to adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Argentinian