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 Tips
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.