Description
A vibrant Argentine-style chimichurri sauce that enhances grilled meats, roasted vegetables, and sandwiches with its garlicky, tangy flavor.
Ingredients
- ½ packed cup parsley (finely chopped)
- 2 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Prep the parsley. Wash and pat it very dry. Strip away thicker stems, then finely chop the leaves.
- Prepare the garlic. Peel the cloves and slice them in half lengthwise. Remove the core if it’s green, then mince the garlic finely.
- Mix in a small bowl (or jar), combine parsley, garlic, dried oregano, salt, red pepper flakes, olive oil, and red wine vinegar.
- Rest for better flavor. Stir well or shake the jar. Let it sit for at least 10 minutes before serving.
Notes
Taste after resting and adjust salt and vinegar as needed. Store in an airtight container for up to 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian