Chimichurri
This tangy sauce has it’s roots in Argentina and it goes great on steaks and chops. The primary ingredient is flat leaf (a.k.a. Italian) Parsley. Combined with some red wine vinegar and seasonings and processed it becomes a smooth and delicious sauce.
Chimichurri
Chimichurri on a couple of pork loin chops
Ingredients
- 2 cups packed fresh Italian parsley leaves
- 4 garlic cloves smashed
- 1/4 cup packed fresh oregano leaves or 4 teaspoons dried oregano
- 1/4 cup red wine vinegar
- 1/2 – 1 tsp red pepper flakes
- 1/2 tsp kosher salt
- Freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
Instructions
- Combine all of the chimichurri ingredients (except for the olive oil) and chop in a food processor.
- Add half of the oil and process to combine.
- Add the remaining oil in a steady stream while processing.
- Taste and adjust for salt and pepper, and then refrigerate overnight.