This condiment is standard fare on many tables in Argentina. Although this recipe incorporates red pepper flakes, many traditional recipes leave it out. Chimichurri can be used for marinade, dipping or as a sauce. It works particularly well on grilled meats, but it also accompanies grilled or roasted vegetables quite nicely. I really like it on smoky roasted carrots (recipe follows).
Ingredients
- ½ cup finely chopped fresh parsley
- 3 tablespoons red wine vinegar
- 4 cloves garlic, finely minced
- ¼ cup finely chopped fresh oregano
- ½ teaspoon red pepper flakes (more or less, depending on the heat desired)
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup extra-virgin olive oil
Preparation
Mix ingredients except for olive oil and let sit for 15 minutes.
Add olive oil and stir thoroughly. Let sit for another 30 minutes before serving.
About this recipe
Notes: The ingredients should be chopped finely. You can use a food processor, but the sauce should have a loose texture—more like a pesto than a puree—so don’t over-process.
Leftover sauce will keep in a tightly sealed container in the refrigerator for about a week.
If you are lucky enough to have fresh carrots with tops, substitute the tender leaves for the same amount of parsley. Carrots and parsley are related. To keep carrot greens and roots fresh and maintain nutrients, separate them as soon as you get them into your kitchen. Put the greens in a glass of water on your counter until you are ready to use them. They will last a couple of days.
Options: Replace dried pepper flakes with a small fresh red chili pepper, deseeded and finely diced. You can also play with the flavor by using different types of vinegar or swapping out herbs.
