Chimichurri Sauce

1. 1

   Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped.

2. 2

   Add the oil, vinegar, and water and pulse to make a textured sauce.

3. 3

   Transfer to a serving bowl.

4. 4

   Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured.

5. 5

   Toss the herb stems onto the fire to flavor whatever you are grilling.

* Per serving · 4 servings · Values may vary.

No additional tips available.