Chimichurri Sauce

Updated May 31, 2017

Make this delicious chimichurri sauce to serve with grilled steaks or roast beef. I made this particular version with fresh parsley and dried oregano, but you could also use fresh oregano if you have it. Use a good quality red wine vinegar in this recipe.
Some excellent alternatives include classic pesto, fresh salsa, and olive tapenade. Or try this Kentucky Henry Bain sauce.

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:

1 bunch parsley, leaves and smallest stems only, chopped, about 3/4 cup
1 tablespoon water
3 cloves garlic, minced
3 tablespoons red wine vinegar
1/2 teaspoon coarse kosher or sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried leaf oregano
4 tablespoons extra virgin olive oil

Instructions:

Put chopped parsley, water, minced garlic, vinegar, salt, pepper, red pepper, and oregano in a food processor or blender. Pulse to chop finely.
With processor running, add the olive oil in a slow stream.
Transfer the chimichurri to a cup or small serving bowl.

Makes about 1 cup.

Calories per serving: about 65 per 2 tablespoons

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Chimichurri Sauce