Chimichurri Sauce

Chimichurri Sauce

MAKES ABOUT 2 CUPS

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

  1. Place parsley, onion, garlic, oregano, and salt in a bowl. Stir to combine.
  2. 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.