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Chimichurri Sauce/Marinade
Submitted by Laurie - Simply Scratch on January 13, 2012 in Condiments, Sauces
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 4 cloves Garlic, Roughly Chopped
- 1 cup Fresh Parsley (firmly Packed), Leaves Only Stems Discarded
- 2 Tablespoons White Wine Vinegar (or Red Wine Vinegar)
- ½ cups Olive Oil
- 2 teaspoons Dried Oregano (or Two Tablespoons Fresh)
- ¼ teaspoons Red Pepper Flakes, Or More To Taste
- 1 teaspoon Sea Salt
- ¼ teaspoons Fresh Ground Black Pepper
Preparation Instructions
In a food processor add the chopped garlic and parsley leaves, pulse to chop. Add vinegar, oil and pulse a few times. Next remove the blade and season with the oregano, red pepper flakes, salt and pepper; stir. Serve immediately if using as a sauce.
If using as a marinade, pour the chimichurri over the meat and let marinate for 1-2 hours. Remove 1/2 hour before grilling to bring up to room temperature.
Chimichurri recipe was very slightly modified from Simply Recipes.
