Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: ½ cup finely chopped flat leaf parsley leaves; 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano; 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes; 3 to 4 garlic cloves (finely chopped); ½ cup extra virgin olive oil; 2 tablespoons red wine vinegar; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Prep 10 min Serves 6 Source

Ingredients

½ cup finely chopped flat leaf parsley leaves
1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
3 to 4 garlic cloves (finely chopped)
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps

1
Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
2
Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge.