If you ask me, chimichurri is as tied to Argentina’s national profile as gauchos and the tango. This incredibly versatile sauce, with its bright and vibrant flavors, can also be used as a grilling marinade for chicken, fish, or beef. Make extra to store as a flavorful addition to a midweek meal.
- Yield: 1 ¾ cups
- 4 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 2 cups lightly packed flat-leaf parsley leaves and tender stems, finely chopped
- ½ cup fresh oregano leaves, finely chopped
- ½ cup red wine vinegar
- 1 cup olive oil
- 1 tablespoon crushed red pepper
Create a Garlic Paste
- Place the crushed garlic on your cutting board and sprinkle the salt over it. Wait a minute or so; you will notice some moisture leaching from the garlic. Holding your knife blade almost parallel to the cutting board, scrape the blade over the chopped garlic a few times, turning the garlic into a semisoft paste. Place the garlic paste in a small mixing bowl. Combine the Remaining Ingredients
- Add the parsley, oregano, vinegar, oil, and crushed red pepper to the bowl with the garlic paste and stir until well combined. Serve or Store
- Place the sauce in a small serving bowl and serve. To store for later use, place in an airtight container and refrigerate.