Argentinian Chimichurri Sauce

Chimichurri is an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. Chimichurri is typically served with steak, but it’s also great on grilled fish, chicken or dolloped over beans and rice..

  • 1 bu italian parsley, coarsely chopped stems and all
  • 3 T red wine vinegar
  • 4 large garlic cloves, minced (2 1/2 T)
  • 1 medium sized sweet onion, chopped
  • 2 T oregano leaves
  • 2 tsp crushed red pepper
  • kosher salt and freshly ground pepper
  • 1/2 C extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, onion, oregano and crushed red pepper. Process until smooth; season with salt and pepper.

Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. Bring to room temperature before serving.

MAKE AHEAD! The chimichurri can be refrigerated overnight.