Chimichurri Sauce
A bright parsley, oregano and garlic sauce with red wine vinegar and olive oil, ready to spoon over grilled meat, vegetables or bread.
Prep 10 min · Makes about 1 cup
Ingredients
- 1 cup packed fresh parsley, washed and dried
- 5 medium cloves garlic, peeled
- 2 tablespoons fresh oregano leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/4 teaspoon red pepper flakes
Directions
- Add the parsley, garlic, and oregano to the bowl of a food processor. Pulse until everything is finely minced, pausing to scrape the bowl when the herbs cling to the sides.
- Scrape the chopped herb mixture into a medium bowl, then whisk in the oil, vinegar, salt, and red pepper flakes. Serve right away, or refrigerate for up to 2 days.