Chimichurri Sauce Recipe
My delicious Chimichurri recipe combines fresh herbs and spices with extra virgin olive oil and red wine vinegar for the best accompaniment to grilled meat and fish.
Chimichurri sauce originates in Argentina and Uruguay, where I first tried it. Use it as a dip or top your meat with it for deliciously bold flavor!
– 2 cups flat leaf parsley
– ¼ cup oregano leaves
– 10 garlic cloves
– 2 tbsp minced onion
– 2 tsp crushed red pepper
– 1 tsp sea salt
– ¼ tsp black pepper
– 1 cup extra virgin olive oil
– 2 tbsp red wine vinegar
How to Make Authentic Chimichurri Sauce
Finely mince parsley, oregano leaves, garlic and onion. Once minced, transfer all ingredients to a mixing bowl.
Add Oil, Vinegar, Salt and Peppers
Stir in crushed red pepper, sea salt, black pepper, extra virgin olive oil and red wine vinegar. Taste and adjust salt and pepper, if needed.
Using a spoon, transfer your chimichurri sauce to a pint-sized mason jar and place in the refrigerator so the flavors can meld.
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