Argentine Chimichurri Sauce Recipe

1. 1

   Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment.

2. 2

   Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.

3. 3

   With the motor running, add oil in a steady stream.

4. 4

   Scrape down the sides of the bowl and pulse a few times to combine.

5. 5

   Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.

6. 6

   Before serving, stir and season as needed.

7. 7

   The chimichurri will keep in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.