This bright, garlicy sauce from Argentina is a classic partner to grilled steak and chicken - but why stop there? It's also fantastic with empanadas, fish and anything else that could use a kick of peppers and herbs. (We've even been caught eating it straight out of the bowl with a spoon.)
Recipe courtesy of Cooking Channel
Print
Chimichurri Sauce
Total:
5 min
Active:
5 min
Yield:
1 cup
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

  • 1 1/4 cups lightly-packed parsley leaves
  • 1 cup lightly-packed oregano leaves
  • 1/2 cup lightly-packed cilantro leaves
  • 6 cloves garlic
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil

Directions

For the sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor. Process until coarsely chopped. Add the vinegar and pulse to combine. Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water. 

Cook's Note

The sauce can be made 1 day ahead and refrigerated; bring to room temperature before serving.

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