The perfect chimichurri recipe goes great on grilled meats. Its a brightly colored sauce with herbs, garlic, and tangy vinegar. In Argentina, meats are never served without a side of chimichurri.
What to buy: Fresh oregano adds an earthy punch, but dried oregano is a fine substitute.
Game plan: If you can, make the chimichurri a day before serving to give the flavors time to meld.
This recipe was featured as part of our Argentine Grilling menu.
- 1Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- 2With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.