Argentine Chimichurri
Argentine Chimichurri
Equipment
- Food Processor
Ingredients
- 1 cup extra virgin olive oil
- 2 cups packed Italian parsely
- 4 garlic cloves peeled and smashed
- 1/4 cup packed fresh oregano (or 4 tsp dried oregano)
- 1/4 cup red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/2 tsp fresh ground black pepper
Instructions
- Put all ingredients, except for the olive oil, into a food processor
- Pulse until finely chopped, scraping down the sides as needed
- With motor running add oil in a steady stream
- When all oil is added, stop motor and scrape down the sides
- Refrigerate at least 2 hours up to 24 hours to allow flavors to combine
- Refrigerate up to one week or freeze up to 3 months