Categories: Dressing/Sauces

Ingredients

• 3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped
• 6 garlic cloves, very finely chopped
• 11/2 teaspoons finely chopped fresh oregano leaves
• 1/4 cup distilled white vinegar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon dried red pepper flakes
• 1 bay leaf
• 3/4 cup extra-virgin olive oil

Directions

1. In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight.
2. Particularly excellent served with a grilled hangar steak.

Email to a friend | Print this recipe | Back