chimichurri sauce
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featured in Gaucho Grilling
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ingredients
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice (from 1/2 lemon)
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
Salt and pepper
2 tablespoons fresh lemon juice (from 1/2 lemon)
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
Salt and pepper
instructions
1
To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
2
Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
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