Classic Argentinian Chimichurri Sauce
Ingredients
- 3-4 cloves garlic
- 1 bunch (60g) fresh parsley, stems cut
- 1/2 cup (30g) fresh cilantro, stem cut
- 3 Tbsp (5g) fresh oregano, leaves only
- 1/2 cup plus 2 Tbsp extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- Pinch of red chili flakes or more to taste
Preparation
Add the fresh parsley, cilantro, and oregano to a food processor and pulse a few times to chop everything up.
Add the garlic, red chili flakes, red wine vinegar, 1/2 cup olive oil, and salt, and continue to pulse until everything is combined but not completely emulsified. If the mixture is too dry, drizzle with more olive oil until viscous.
Tips
Store in the refrigerator for up to 7 days and enjoy it on roasted vegetables, grilled vegan burgers, rice, or beans.
