Argentine chimichurri is a colorful and flavorful sauce with a bounty of fresh herbs, garlic, red pepper, and a bit of tanginess from vinegar. Traditionally paired with grilled meats, chimichurri is quick to make and will add a tremendous amount of flavor to your meal.
SERVES 6-8 or MAKES 2 cups
2 tablespoons red resno chile, chopped
2 tablespoons garlic, chopped
2 tablespoons oregano, chopped (can substitute 2 teaspoons dried oregano)
¼ cup flat-leaf parsley, chopped
½ cup cilantro, chopped
2 teaspoons red chili flakes
2 tablespoons red onion, finely chopped
1 teaspoons kosher salt
½ cup red wine vinegar
1 tablespoon lemon juice, fresh
¾ cup extra-virgin olive oil
- In the food processor, place red fresno chilis, garlic, oregano, cilantro, parsley, chili flakes, red onions and salt. Blend to a chunky paste consistency, stopping and scraping down sides occasionally.
- Add red wine vinegar, lemon juice, and olive oil. Pulse until herbs are chopped but still have some body and texture. Adjust salt to taste. Transfer to a serving bowl. Keep refrigerated. Best if used within 24-48 hours.