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
Directions
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Instructions Checklist
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In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
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Make Ahead
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The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
Notes
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
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.