Chimichurri is the signature condiment of Argentina and Uruguay. It is similar to pesto but it’s never to be emulsified. It is a loose oil-based condiment. While there are many variations of this condiment, more often than not the ingredients will consist of parsley, garlic, oregano, heat and acid. This condiment is versatile in that it can be used as a marinade (especially for flank steak and chicken) or a sauce to drizzle over grilled meats. You can keep this in your refrigerator but you should bring it to room temperature before using.
INGREDIENTS:
- 1 Cup roughly chopped flat leaf parsley without stems
- 1 Rounded tablespoon of garlic that has been run through a garlic press
- 2 1/2 Tbspns chopped fresh oregano
- 1/2 Cup good extra virgin olive oil
- 1 Tbsp red or white wine vinegar (I use red)
- 1 to 2 Tsps kosher salt (I use 2)
- 1/2 Tsp ground pepper
- 1/8 Tsp. pepper flakes
INSTRUCTIONS:
Place all ingredients in a bowl to combine and let sit for at least 1/2 hour before using.
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