——USA · Sauces and Dips · Vegetarian
Bright, herby Argentine chimichurri sauce — flat-leaf parsley, garlic, oregano, red wine vinegar, and olive oil, chopped by hand and rested until the flavors bloom. The best thing you can put on grilled meat.
Ingredients
- 1 large bunchflat-leaf parsley
- 4 clovesgarlic
- 1 tspdried oregano
- 3 tbspred wine vinegar
- 120 mlolive oil
- ½ tspred pepper flakes
- to tastesalt
Method
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01
Wash the parsley, shake off excess water, and chop very finely with a sharp knife. Use only flat-leaf (Italian) parsley — curly parsley has a bitter, grassy taste that does not work here.
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02
Mince the garlic as finely as you can. Add it to a bowl with the chopped parsley.
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03
Add the dried oregano, red pepper flakes, and a generous pinch of salt. Stir to combine.
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04
Pour in the red wine vinegar and olive oil. Stir well until everything is evenly combined.
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05
Let the chimichurri rest at room temperature for at least 30 minutes before serving — the vinegar softens the raw garlic and the flavors come together. It gets better with every hour.
