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Chimichurri Sauce

Course: Sauces
Servings: 12
Author: Lee Moman

Ingredients

  • 6 cloves garlic sliced
  • 2 shallots sliced
  • 2 cups fresh flat-leaf parsley packed
  • 1/4 cup fresh oregano optional
  • 1 tablespoon kosher salt
  • 1 teaspoon red pepper flakes crushed
  • 1 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup water

Instructions

  • Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a
  • food processor until roughly chopped.
  • Add the oil, vinegar, and water and
  • pulse to make a textured sauce.
  • Transfer to a serving bowl. Serve with grilled meats.

Notes

NOTES : Make sure to pluck the oregano leaves off the stems.
Recipe By: Lee Moman
Serving Size: 12