Chimichurri

Find out why Argentina’s favorite condiment should always be on hand in your kitchen.

Chimichurri is a healthy way to spice up steaks, wild game, and grilled vegetables. This herb-based sauce is easy to make, lasts all week, and the ingredients are probably already in your cupboard or growing in your garden.

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INGREDIENTS

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• 1/2 cup parsley minced

• 1/2 cup oregano minced

• 3 cloves garlic minced

• 1 teaspoon red pepper flakes

• 1/2 cup olive oil extra virgin

• 2 tablespoons red wine vinegar

• Salt and pepper to taste

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INSTRUCTIONS

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1. Chop the cilantro, oregano, and garlic with a knife instead of a food processor. Using a knife helps keep the chimichurri chunky and avoids bruising the herbs. 
   

2. Place all of the ingredients in a bowl and mix well. You can use the mixture immediately, but the flavors really begin to meld if you let the chimichurri rest for about 4 hours.  
   

3. Keep the chimichurri in a mason jar on the counter for up to a week. Do not put the chimichurri in the refrigerator or the olive oil will coagulate.