Chimichurri Sauce

1 small shallot, cut into wedges

¾ cup fresh flat-leaf parsley leaves

2 garlic cloves

1 tablespoon fresh oregano leaves

¾ teaspoons kosher salt, plus more to taste

1 teaspoon freshly cracked black pepper

¾ cup extra-virgin olive oil

¼ cup red wine vinegar

½ teaspoon red pepper flakes

Add the shallot, parsley, garlic, oregano, salt, and pepper to a food processor. Pulse until well combined, but still slightly chunky.
Transfer the mixture to a small bowl. Add the oil, vinegar, and red pepper flakes. Stir to combine. Store refrigerated in an airtight container for up to 2 weeks.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineArgentinian

Occasions🍗Barbecue📆Everyday🍖Grilling

Season🔁Year-round

DifficultyVery Easy ⏰ 10m