Argentine Chimichurri Sauce
"In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld. This recipe was featured as part of our Argentine Grilling menu...."
INGREDIENTS
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2 cups packed fresh Italian parsley leaves
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4 medium garlic cloves, peeled and smashed
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1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
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1/4 cup red wine vinegar
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1/2 teaspoon red pepper flakes
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1/2 teaspoon kosher salt
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Freshly ground black pepper
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1 cup extra-virgin olive oil
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