Latin Americans love this traditional sauce, and each country seems to have its own variation. Chimichurri is an indispensable component to an Argentinean asado (barbecue), where bowls of this vinaigrette-like sauce are enjoyed with grilled beef and sausage. Chimichurri is also used as a marinade and tastes great with other proteins, such as chicken and fish. Makes 3/4 cup.
• 1 cup Italian parsley, loosely packed
• 3 tablespoons chopped Greek oregano leaves
• 1 teaspoon red pepper flakes
• 3 garlic cloves, pressed or minced
• 1⁄4 cup red wine vinegar
• 1⁄2 cup extra-virgin olive oil
• Salt to taste
1. Rinse, dry and chop parsley sprigs; add to a small mixing bowl with oregano, red pepper flakes, garlic and vinegar; whisk together.
2. Add olive oil in a steady stream, continuing to whisk until oil is completely blended; salt and serve at room temperature.
Sophia Markoulakis is a San Francisco-based food and garden writer and recipe developer who focuses on how food and gardening intersect to create healthy and flavorful meals.
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