Argentine Chimichurri Sauce

Name: Argentine Chimichurri Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups packed fresh Italian parsley leaves; 4 medium garlic cloves, peeled and smashed; 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano); 1/4 cup red wine vinegar; 1/2 teaspoon red pepper flakes; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 cup extra-virgin olive oil

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Cost: $22.44 /serving

Author : Christine Gallary

grilling picnic vegetarian

Ingredients

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2 cups packed fresh Italian parsley leaves4 medium garlic cloves, peeled and smashed1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)1/4 cup red wine vinegar1/2 teaspoon red pepper flakes1/2 teaspoon kosher saltFreshly ground black pepper1 cup extra-virgin olive oil

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Instructions

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Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.