Servings: Makes about 1 cup
Ingredients 1 cup finely chopped fresh flat-leaf parsley leaves2 Tbsp. fresh oregano2 Tbsp. minced garlic1 to 2 tsp. crushed red pepper flakes3 Tbsp. red wine vinegar1/2 cup olive oil1/2 tsp. kosher salt1/2 tsp. freshly ground black pepper
Note: Traditional Chimichurri must be made at least an hour before serving.
Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape mixture into a bowl or other container. Stir in olive oil; add salt and pepper. Let sit for at least 1 hour before serving.
Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).