Description
A bright, garlicky sauce that adds an elevated flavor to any grilled meat or vegetable dish.
Ingredients
- 1 bunch parsley (about 1 cup packed)
- 2–4 cloves garlic
- 1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano)
- 1/2 teaspoon crushed red pepper (or 1 small red pepper)
- 1 teaspoon kosher salt
- Black pepper, to taste
- 2 teaspoons cumin (optional)
- 1/4 cup red wine vinegar
- 3/4 cup good quality olive oil
Instructions
- Wash and prep the parsley. Rinse well and shake dry. Strip off the leaves. Remove any thick, woody stems, but don’t stress about thin tender stems. Measure about 1 packed cup of leaves.
- Crush and peel the garlic. Place cloves under the flat side of a chef’s knife and press down firmly. Peel off the skins.
- Prep the oregano. If using fresh, pull the leaves until you have 1/4 cup. If using dried, measure 2 tablespoons.
- Prep the pepper (if using fresh). Cut off the stem, remove seeds, then slice.
- Add to a food processor or blender. Add parsley, garlic, oregano, and the fresh red pepper (or red pepper flakes).
- Season it. Add salt, a few grinds of black pepper, and cumin if using.
- Add the liquids. Pour in the red wine vinegar and olive oil.
- Pulse to chop. Use 1-second pulses until everything is chopped and loose. Stop before it becomes smooth like pesto—you want texture.
- Taste and adjust. Add more garlic, salt, pepper, vinegar, or chili until it tastes bold and balanced.
- Serve. Spoon over grilled meat, chicken, shrimp, or veggies.
Notes
Let the chimichurri sit for 15-30 minutes at room temperature before serving for the best flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian