Chimichurri Sauce

SERVINGS: MAKES ABOUT 2 CUPS

•FAST
•MAKE-AHEAD

This parsley and garlic sauce is all you need to serve beef Argentinean style. It's easy to make, but it's important to use fresh parsley and high-quality olive oil. The jalapeño isn't strictly traditional—Argentineans would use crushed red pepper—but Steven Raichlen likes its grassy flavor and fire.

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1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped red bell pepper
8 garlic cloves, coarsely chopped
1 to 2 jalapeños, seeded and coarsely chopped
1 cup extra-virgin olive oil
1/3 cup water
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground pepper

In a food processor, combine the parsley, red bell pepper, garlic and jalapeños and pulse until minced. Add the oil, water, vinegar, salt, oregano and pepper and process to blend. Transfer to a bowl and serve.

Make Ahead The Chimichurri Sauce can be refrigerated for several days, but it's best when it's freshly made.

Chimichurri Sauce

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