Classic Chimichurri
This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.
Made it? Let us know how it went in the comment section below!
INGREDIENTS
Pinch red pepper flakes
Kosher salt
DIRECTIONS
1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes.
- 1 c. flat-leaf parsley, firmly packed
- 3 cloves cloves garlic,
- 2 tbsp Fresh Oregano
- 1/3 c. extra virgin olive oil
- 1/4 c. red wine vinegar
- 2 tsp lemon zest optional Pinch red pepper flakes Kosher salt
