Argentinian Chimichurri

Disclaimer: I haven’t had this. I’m posting it to show the difference between the chimichurri of different regions.

Ingredients

2 cups packed Italian flat-leaf parsley
¼ cup packed fresh oregano
4 garlic cloves
¼ cup sherry or red wine vinegar
Pinch of red pepper flakes
1 tsp salt
¼ tsp freshly-ground black pepper
¾ cup extra-virgin olive oil (best quality)

Instructions

  1. Pulse parsley, oregano, garlic, vinegar, red pepper flakes, salt and pepper in a food processor until finely chopped (this will take a bunch of pulses, but you don’t want to puree the mixture).
  2. Scrape parsley mixture into a bowl and stir in olive oil.
  3. Let the mixture sit at room temperature for at least 2 hours to a few days before serving so the flavors can meld.
  4. Enjoy!
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