Chimichurri
This chimichurri, a classic Argentine sauce, is based on the authentic and traditional recipe. Vinegar, olive oil, parsley, oregano, garlic, and pepper flakes are whisked together in minutes. Tweak slightly to taste. Bring on the steak.
Ingredients
- 3/4 cup sherry vinegar
- 1/2 cup olive oil
- 3/4 cup chopped flat-leaf parsley leaves
- 3 tablespoons chopped oregano leaves
- 6 large cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
Instructions
- In a large nonreactive bowl or a glass jar, combine the 3/4 cup sherry vinegar, 1/2 cup olive oil, 3/4 cup chopped flat-leaf parsley leaves, 3 tablespoons chopped oregano leaves, 6 large cloves garlic, 1/2 teaspoon red pepper flakes, and 3/4 teaspoon salt. Taste and, if desired, gently adjust the amount of vinegar, oil, and salt accordingly.
- Serve the chimichurri immediately or refrigerate in a covered container. If chilled, allow the sauce to return to room temperature before serving. It can be kept in the fridge for a week, but we doubt it will last that long.
Notes
- Balance—This is quite a vinegary chimichurri. If you prefer a more balanced sauce, add more olive oil; up to 1/2 cup will do.
- Uses—You can use this as a marinade or drizzling sauce. For a marinate, opt for more vinegar. For a drizzling sauce, opt for more olive oil.
Nutrition
Serving: 2tablespoons | Calories: 134kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 226mg | Fiber: 1g | Sugar: 0.2g