recipes

Argentine Chimichurri Sauce (inspired by Chowhound)

Mark Priestley

2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled
1/4 cup packed fresh oregano leaves
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Black Pepper, to taste
1 cup robust extra virgin olive oil

Place all ingredients except the olive oil in a food processor.  Process until finely chopped, make sure to scrape down the sides.  While food processor is running, add a steady stream of olive oil.  Transfer the sauce to an airtight container and refrigerate from 2 hours to 1 day, and the sauce will keep for up to a week.  

This goes great on a steak or any grilled meat.


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