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

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