Argentinian Chimichurri
Instructions
- 1
Finely chop the parsley and oregano leaves, discarding any thick stems. Place in a medium bowl.
- 2
Mince the garlic cloves very finely or use a garlic press. Add to the herb mixture.
- 3
Add the red pepper flakes, salt, and black pepper to the bowl.
- 4
Pour in the red wine vinegar and stir to combine all ingredients.
- 5
Slowly drizzle in the olive oil while stirring continuously to create an emulsified sauce.
- 6
Let the chimichurri rest for at least 15 minutes before serving to allow flavors to meld.
- 7
Store in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving.
Chef's Note
"This vibrant chimichurri brings the essence of Argentine grilling to your table - just pulse fresh herbs with garlic and olive oil for an instant flavor boost. Drizzle it over grilled meats, roasted vegetables, or crusty bread for a taste of Buenos Aires at home."
