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Traditional Chimichurri

  • TOTAL TIME: 10 MIN
  • SERVINGS: makes about 3/4 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

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. Chimichurri is typically served with steak, but it's also great on grilled fish and chicken.

  1. 1/4 cup coarsely chopped parsley
  2. 3 tablespoons red wine vinegar
  3. 4 large garlic cloves, minced (2 1/2 tablespoons)
  4. 2 tablespoons oregano leaves
  5. 2 teaspoons crushed red pepper
  6. Kosher salt and freshly ground pepper
  7. 1/2 cup extra-virgin olive oil
  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.
Make Ahead The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
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