The perfect chimichurri recipe goes great on all grilled meats. A brightly colored sauce with fresh herbs, garlic, and tangy vinegar. In Argentina, meats are never served without a side of Chimichurri.
2 cups packed fresh Italian parsley leaves
6 medium garlic cloves, peeled and smashed
1⁄4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1⁄4 cup red wine vinegar
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, drizzle in the olive oil and mix well.
Put the sauce into an airtight container and refrigerate for 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 and is best served at room temperature.
You can also use the Chimichurri as a marinade to season your meats before grilling.