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
14 cup packed fresh oregano leaves (or 4 tea­spoons dried oregano)
14 cup red wine vine­gar
12 tea­spoon red pep­per flakes
12 tea­spoon kosher salt
Freshly ground black pep­per
1 cup extra-​virgin olive oil

Method
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.