Chimichurri

Name: Chimichurri
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Argentina
Ingredients: 1 large bunch flat-leaf parsley (about 60 g), finely chopped; 4 garlic cloves, minced; 2 tsp dried oregano (or 2 tbsp fresh, chopped); 1/2 tsp red chili flakes; 60 ml red wine vinegar; 120 ml extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper

From Argentina

Argentina's beloved green sauce of parsley, garlic, oregano and red wine vinegar. Spoon it over grilled steak, chicken, roasted vegetables or crusty bread.

Prep: 15 min
Cooking: No cooking
Total: 15 min
Serves: 8
Difficulty: Easy

Plus 20 minutes resting

Ingredients

For 8 servings

1 large bunch flat-leaf parsley (about 60 g), finely chopped
4 garlic cloves, minced
2 tsp dried oregano (or 2 tbsp fresh, chopped)
1/2 tsp red chili flakes
60 ml red wine vinegar
120 ml extra virgin olive oil
1 tsp salt
1/2 tsp black pepper

Step by step

Step 1: Chop the parsley very finely by hand. A food processor can turn it into a paste, so a knife gives the best texture.
Step 2: In a bowl, mix the vinegar, salt, garlic, oregano and chili flakes and let them sit for 5 minutes.
Step 3: Stir in the parsley and black pepper.
Step 4: Pour in the olive oil and stir well.
Step 5: Let the sauce rest for at least 20 minutes so the flavors come together, then taste and add more salt or vinegar if needed.
Step 6: Serve at room temperature. It keeps in a covered jar in the fridge for up to 1 week.