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Chimichurri Sauce

November 12, 2016 By: Paulette M Comments

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Prep:: 5 minutes
Cook:: N/A
Serves:: Makes 1/2 cup

This brightly colored sauce with fresh parsley, garlic, and tangy vinegar originated in Argentina, where it is traditionally served with grilled meats. It is also very nice spooned over grilled fish fillets or chicken breasts. The recipe is easy to multiply, and itâs an great way to add color and vibrant flavor for summer entertaining.

Ingredients

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2 cups loosely packed fresh flat-leaf parsley leaves

1/4 cup coarsely chopped onion

1/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar

4 cloves garlic, minced

1 teaspoon minced fresh oregano

1/4 teaspoon cayenne pepper, or to taste (or a pinch of red pepper flakes)

1/8 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper, or to taste

Pinch of sugar

Directions

Process all the ingredients in a food processor until nealy smooth. (Some small bits of green will remain visible.) Taste and adjust the seasoning.
Serve immediately or cover and refrigerate for up to 3 days. Serve at room temperature.

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