Chimichurri Suace

Known as Argentinean pesto, a great compliment to grilled meats, or on bread.. or on pasta.. or to bathe in..
The quantities are pretty flexible, don't get all anal about them.
I often just make this chopping it up on the cutting board with a knife and stirring in the oil/vinegar in a bowl.

Ingredients Directions

  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 2 tbsp fresh oregano leaves
  • 3 to 4 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 2 tbsp red or white wine vinegar
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt

  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
  2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust to taste.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

Original Recipe

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