Argentine Chimichurri
A punchy, herbaceous sauce of parsley, garlic, oregano, and red wine vinegar that's the soul mate of any grilled steak.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a medium bowl, combine the chopped parsley, minced garlic, and oregano.
- 2
Add the red wine vinegar, red pepper flakes, salt, and pepper, then stir to combine and let sit for 5 minutes so the garlic mellows in the acid.
- 3
Slowly pour in the olive oil while stirring, until the sauce comes together into a loose, spoonable consistency.
- 4
Taste and adjust salt and vinegar to your liking; the sauce should be bright, tangy, and grassy.
- 5
Let the chimichurri rest at room temperature for at least 30 minutes before serving to develop its full flavor. Store refrigerated up to 4 days and bring to room temperature before using.
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