RECIPE

Traditional Chimichurri

• Recipe by Michelle Bernstein

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.

• Fast
• Make-Ahead
• Staff Favorite
• Vegetarian

Ingredients

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

Directions

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.