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Chimichurri

Course Condiment
Cuisine American
Keyword argentinian sauce, garlic herb sauce, herb sauce, steak sauce
Prep Time 10 minutes
Total Time 10 minutes
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

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.