Chimichurri Recipe
The famous Argentine condiment tastes great on everything and comes together in minutes with less than 10 ingredients.
Red wine vinegar, garlic, crushed red pepper, and fresh herbs like parsley and oregano are just a few pantry ingredients that make up this flavorful, bright green sauce from Argentina. Everything comes together quickly in the food processor and is ready to use after a short rest to allow the flavors to meld. It's highly versatile; try it on eggs, stir it into beans or yogurt to make a sauce, or try it on fresh-shucked oysters. It's a must-have condiment for any barbecue spread. You can use it on grilled meats, fish, poultry, steamed vegetables, and roasted meats. Chimichurri is easy to prepare any night of the week and great in the refrigerator. Let it come to room temperature before using.
Ingredients
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Instructions
Combine the parsley, vinegar, garlic, oregano, and crushed red pepper in a food processor. Add salt and pepper to taste; process until smooth. Add the olive oil to the sauce and mix well. Let stand for at least 20 minutes.
Serve With
This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It's also perfect with grilled chicken or seared tuna.
Suggested Pairing
Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce.
