Chimichurri
Find out why Argentina’s favorite condiment should always be on hand in your kitchen.
Chimichurri is a healthy way to spice up steaks, wild game, and grilled vegetables. This herb-based sauce is easy to make, lasts all week, and the ingredients are probably already in your cupboard or growing in your garden.
Chimichurri
Ingredients
- 1/2 cup parsley minced
- 1/2 cup oregano minced
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil extra virgin
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Chop the cilantro, oregano, and garlic with a knife instead of a food processor. Using a knife helps keep the chimichurri chunky and avoids bruising the herbs.
- Place all of the ingredients in a bowl and mix well. You can use the mixture immediately, but the flavors really begin to meld if you let the chimichurri rest for about 4 hours.
- Keep the chimichurri in a mason jar on the counter for up to a week. Do not put the chimichurri in the refrigerator or the olive oil will coagulate.