Chimichurri Sauce

Chop parsley, garlic, and oregano finely, then stir them with red wine vinegar, olive oil, and chili flakes for a bright, fresh sauce to spoon over grilled meats, vegetables, or seafood.

Prep: 15 min · Cook: 0 min · Yield: 8 · Method: No-Cook

Ingredients

• 1 cup fresh parsley
• 2 tablespoons fresh oregano leaves
• 3 garlic cloves
• 3 tablespoons red wine vinegar
• 0.5 cup extra-virgin olive oil
• 0.5 teaspoon crushed red pepper flakes
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Rinse the parsley and oregano, pat them thoroughly dry, and remove any tough stems. Finely chop the herbs and garlic by hand; do not puree them, so the sauce keeps a fresh texture. (about 8 min)
2. Combine the chopped herbs, garlic, red wine vinegar, chili flakes, salt, and black pepper in a bowl. Stir in the olive oil until evenly blended. (about 3 min)
3. Let the sauce stand for at least 15 minutes to meld the flavors, then taste and adjust the salt or vinegar. Spoon over grilled food or refrigerate in a covered container for up to 3 days; bring to room temperature and stir before serving. (about 15 min)