Jeanette Fortier’s Chimichurri
Chimichurri is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties.
Ingredients
- 1 cup firmly packed flat leaf parsley
- 4 cloves garlic (or 5 or 6, if small)
- 3 Tbsp fresh oregano (or 3 tsp dry oregano)
- ⅓ cup extra virgin olive oil
- 2 Tbsp red or white wine vinegar
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes
Instructions
- Finely chop (or pulse in a food processor) the parsley, oregano, and garlic. Set aside in a bowl.
- Combine olive oil, wine vinegar, salt, pepper, and red pepper flakes, and then stir into the chopped parsley mixture. Stir well to combine.
- Store in glass bowl or Mason jars
Notes
Makes about ½ cup.
Great served over steak, pork, or chicken, or thinned out with a little olive oil for dipping bread, garlic bread, or breadsticks.
NOTE: “I highly recommend using the food processor vs. hand chopping. Prep time using hand chopping would be much longer.
