It is a shame that parsley gets regulated to a garnish, it has so much more to offer. Chimichurri sauce helps demonstrate that, and it is fun to say. The sauce is from Argentina and is typically used on grilled meat. I have found works great on so much more than that though.
The parsley gives it a fresh green taste, while the vinegar and garlic back it up with some serious flavor power. A little bit definitely goes a long. It is good that it does keep relatively well in the fridge, although it does lose its bright green color. We used our batch on eggs and baked fish, both of which work out spectacular.
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.