Chimichurri sauce

(from kylerhea’s recipe box)

Source: Gourmet: Day to Day

Categories: April2012, Herbs, Latin, Sauces & Dips

Ingredients

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Directions

  1. Method

  2. 1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

  3. 2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

  4. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

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