Chimichurri Sauce Recipe
Chimichurri Sauce
Makes about 2 cups
Chimichurri is a bright, herbaceous condiment that pairs well with steak, potatoes, eggs, and sausage. Skip the food processor and chop everything by hand to achieve a chunky texture. Stirring in olive oil at the end, rather than blending everything together, is also key to creating this beloved Argentinian staple.
Ingredients:
- 2 cups flat-leaf parsley leaves, finely chopped
- 2 tablespoons finely minced red onion
- 1 tablespoon finely minced garlic (See Cook's Tip)
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Crushed red pepper flakes
Directions:
- Place parsley, onion, garlic, oregano, and salt in a bowl. Stir to combine.
- Add vinegar, olive oil, and a pinch of red pepper flakes. Stir; taste and adjust seasoning as needed.
- Cook's Tip:
- To achieve finely minced garlic, sprinkle salt over coarsely chopped garlic and then continue chopping. The salt helps to absorb moisture, prevent stickiness, and create more friction, producing a finer end result.
- Leftover chimichurri can be stored in the refrigerator for a few days, but we recommend you return it to room temperature before using.