Argentine
Chimichurri
Argentine parsley sauce with oregano, garlic, red wine vinegar, chile, and olive oil.
8 servings · 15 minutes prep
Ingredients
Sauce
- 1 cup, finely chopped, loosely packed
- 2 tbsp
- 4 cloves, finely minced
- 1 tsp, or ají molido
- 1/3 cup
- 2/3 cup
- 1 tsp, plus more to taste
- 1/2 tsp, freshly ground
Directions
Mix and Rest
- Stir parsley, dried oregano, garlic, crushed red pepper flakes, red wine vinegar, fine salt, and black pepper together.
- Let stand for 10 minutes so the oregano hydrates and garlic mellows slightly.
- Stir in extra virgin olive oil. Cover and refrigerate immediately at or below {{temperature:40°F}} for at least 60 minutes before serving; use within 4 days or freeze for longer storage.
