Chimichurri
Argentina's sharp parsley, garlic and oregano sauce for spooning over grilled steak, sausages and vegetables.
- Serves 8
- Active 15 min
- Total 25 min
- Sauces
Ingredients
- 1 tsp kosher salt
- 1/4 cup hot water
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1 cup finely chopped flat-leaf parsley
- 1/2 cup olive oil
Method
- Dissolve the salt in the hot water and let it cool for a minute.
- Stir in the garlic, oregano and red pepper flakes, then the vinegar, and let it sit 5 minutes to soften the garlic.
- Stir in the parsley and oil.
- Rest at least 10 minutes before serving so the flavors come together.
Notes
Chop by hand; a food processor turns it into a paste.
Makes about 1 cup and keeps a week in a jar in the fridge. It tastes better after a day; bring it to room temperature before serving.