I promise you this is your SAUCE FOR THE SUMMER!
This Argentinean Chimichurri can be drizzled on steaks, chicken, tacos, grilled veggies and avocado toast [and so much more!].
When I make it, I usually double or triple the recipe as it makes everything I cook taste so much better. Recipe modified from @foodandwine. 🍽 🍷
Plus, it gets better with age and can store in your fridge for about a week. If you don’t use it all, pop it into an ice cube tray, freeze it and use it to sauté veggies or chicken. [I ❤️ @soupercubes]
❥ ½ cup parsley [coarsely chopped]
❥ 3 tbsp red wine vinegar [I ❤️@pompeian]
❥ 4-5 cloves of minced garlic [about 2 tbsp]
❥ 2 tbsp fresh oregano leaves [chopped]
❥ 1-2 tsp red pepper flakes [start with one… you can always add more]
❥ Salt & pepper [to taste]
❥ ¾ cup olive oil [this is when you want to break out the really good stuff! I ❤️ @wearebrightland]
❶ Add ½ cup olive oil and all of the rest of the ingredients to your blender.
❷ Blend until the parsley gets broken down.
❸ Drizzle in the rest of the olive oil while blending on low.
❹ Taste and adjust your seasonings.
⭐️ Here’s some advice from my friend Alex who grew up in Argentina… “Don’t pulverize the sauce. You should be able to see the parsley; it doesn’t need to be smooth like liquid.”
⭐️ Here’s a pro tip from me… Use the leaves of the parsley, but not the stems. The first time I made this I was in a hurry and I didn’t pick out the bigger stems. The sauce turned out bitter and I really had to add a lot of ingredients to it to knock down the overwhelming flavor.