Chimichurri Sauce

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
TOTAL TIME: 5 min
Prep: 5 min
Inactive Prep: --
Cook: --
 
YIELD: 1 cup
LEVEL: Easy

ingredients

recipe tools
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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.

Copyright 2014 Cooking Channel, LLC. All rights reserved.

Notes

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