- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chimichurri sauce livens up pretty much anything you throw at it, and you can use it 100 different ways. Try spooning it over steak, shrimp, chicken and vegetables. You can also toss it with pasta or rice. We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
Ingredient:
- 2 cups (50g) packed parsley leaves and tender stems
- 3 to 4 garlic cloves, 1 tablespoon minced
- 1 medium shallot, minced
- 1/2 teaspoon dried oregano
- 1/2 to 3/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste
