Find out why Argentina’s favorite condiment should always be on hand in your kitchen.
Chimichurri is a healthy way to spice up steaks, wild game, and grilled vegetables. This herb-based sauce is easy to make, lasts all week and the ingredients are probably already in your cupboard or growing in your garden.
· ½ cup packed cilantro, minced
· ½ cup oregano, minced
· 1 tablespoon garlic, minced
· 1 teaspoon red pepper flakes
· ½ cup olive oil
· 2 tablespoons red wine vinegar
1. Chop the cilantro, oregano, and garlic with a knife instead of a food processor. Using a knife helps keep the chimichurri chunky and avoids bruising the herbs.
2. Place all of the ingredients in a bowl and mix well. Let the mixture sit for at least 4 hours, so the flavors have a chance to meld.
3. Keep the chimichurri in a mason jar on the counter for up to a week. Do not put the chimichurri in the refrigerator or the olive oil will coagulate.