Chimichurri is a simple Argentinian sauce with fresh, bold flavor, that pairs particularly well with meats like beef and chicken.
1cupflat-leaf parsley leaves
2tbspfresh oregano leaves
3mediumgarlic clovesroughly chopped (1 tbsp)
1/2tspred pepper flakes
1/2cupextra virgin olive oil*
1/4cupred wine vinegar*
Combine the parsley, oregano, garlic, salt, and red pepper flakes in a small food processor, and pulse several times until well-chopped, but not pureed.
Transfer the chopped herbs to a bowl, and whisk in the olive oil and red wine vinegar. Taste for seasoning and add more salt if needed.
Ideally, let the chimichurri rest in the fridge for at least a few hours before serving, to allow the flavors to meld. Then serve and enjoy!
*I prefer a looser chimichurri sauce, with generous amounts of olive oil and red wine vinegar. If you want something thicker, start with less and add more if needed. Just keep a 2:1 ratio of olive oil to red wine vinegar. For example: Start with 1/4 cup olive oil and 2 tbsp red wine vinegar, then see if you'd like more.