Meet the green sauce you will be making all summer long. Perfect spooned over grilled meats, fish and even vegetables, chimichurri is a versatile herb condiment that can also double as a marinade. Try it on cooked pasta, too!
Chimichurri is best when it is fresh but can be made ahead and refrigerated up to 2 days.
Simple Chimichurri
makes about 1 1/4 cups
Ingredients
4 cloves garlic, minced
1 cup finely chopped parsley
2 tablespoons sherry vinegar
3/4 teaspoon Kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
Combine all ingredients in a medium bowl. Taste for seasoning and adjust salt and red pepper flakes as you see fit. Serve at room temperature.