Chimichurri
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Parsley, oregano and garlic chopped with vinegar, red pepper and olive oil. A bright herb sauce for grilled meat.
Ingredients
- 2 cups flat-leaf parsley leaves (about 1 bundle) packed
- 5 cloves garlic smashed and peeled
- 1/4 cup fresh oregano leaves (or 3-4 tsp dried oregano)
- 1/4 cup vinegar (red wine, white wine, or rice wine; not balsamic)
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1/2 to 1 teaspoon crushed red pepper
- 1/2 cup light-flavored olive oil or avocado oil
Equipment
- cutting board
- chef’s knife
- mixing bowl
Directions
By hand
- Finely chop or mince the parsley, oregano, and garlic, as chunky as you like.
- Add them to a small bowl and stir in the rest of the ingredients.
- Taste and add more oil, vinegar, crushed red pepper, or salt if it needs it.
- Serve right away, or leave for 10 minutes or longer so the flavors soak into the oil.
Blender or food processor
- Add all the ingredients.
- Pulse lightly in 2-3 second bursts, scraping down the sides, until the herbs and garlic are in small chunks (it may emulsify; that is fine). If it is hard to blend, add an extra 1/4 cup of oil.
- Taste and adjust; serve right away or leave for 10 minutes or longer.
Notes
Prep 10 minutes. Drizzle over meats, fish or vegetables, or serve as a dip or condiment. Store leftovers tightly covered in the refrigerator; bring to room temperature before using as a condiment; use within about a week. Safety: raw garlic and fresh herbs in oil; always keep refrigerated.