Traditional Chimichurri

By cserumga

Michelle Bernstein's mother taught her how to make this recipe when she was five years old because it is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. In her home base of Miami, the award-winning chef is known for her expert cooking with Latin flavors. Super tasty, traditional and incredibly easy to make, her recipe features fresh parsley, garlic and tangy vinegar. It gets an extra kick from oregano and crushed red pepper. Chimichurri is typically served with steak, but it's also great on smoky grilled fish and chicken.

 

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Ingredients

• 1/4 cup coarsely chopped parsley
• 3 tablespoons red wine vinegar
• 4 large garlic cloves, minced (2 1/2 tablespoons)
• 2 tablespoons oregano leaves
• 2 teaspoons crushed red pepper
• Kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil

Details

Servings 1
Cooking time 10mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.