Authentic Chimichurri Sauce
20 minMakes about 1 cup
A bright, herbaceous Argentine sauce of parsley, garlic, and oregano emulsified with olive oil and red wine vinegar.
| 240 ml fresh flat-leaf parsley, finely chopped | Finely chop parsley by hand | Combine parsley, garlic, oregano, vinegar, pepper flakes, salt & pepper | Pour in olive oil, stir until glossy | Rest 20 min, taste, adjust salt & vinegar |
| 4 to 5 garlic cloves, minced | Mince garlic, keeping pieces small | |||
| 1 tablespoon dried oregano, or 2 tablespoons fresh | ||||
| 2 1/2 to 3 tablespoons red wine vinegar | ||||
| 1 teaspoon red pepper flakes | ||||
| 1/2 teaspoon kosher salt, plus more to taste | ||||
| 1 teaspoon freshly cracked black pepper (optional) | ||||
| 120 ml extra virgin olive oil |
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