how to make chimichurri sauce
Sure, chimichurri sauce is delicious on steaks. It also makes a bright, aromatic & piquant addition to a salad brimming with tomatoes, cucumbers and red onions.
Prep 4 garlic cloves by peeling and slicing them in half.
TIP: Remove the internal green sprout from each garlic half. Especially when consuming garlic raw, as in this chimichurri condiment, removing it is essential because that sprout add quite a pungent bite to the sauce, with a bit of a hot burn at the end. It is not pleasant. Also, and this is just my personal opinion, I believe the internal sprout causes…em…gastrointestinal challenges. Without getting into unwanted details, I know I certainly enjoy my meals more without the little beast.
Add 1/4 cup parsley, 2 TBSPs red wine vinegar, 2 TBSPs fresh oregano leaves, 2 teaspoons crushed red pepper flakes, and the prepped garlic to a food processor.
Puree until the ingredients are minced. Using a spatula, push down what sticks to the side of the food processor.
Season with salt & pepper. Transfer the sauce to a small bowl & pour 1/4 cup of extra olive oil in a thin stream, whisking entire time.
Let stand for at least 20 minutes.