Chimichurri Sauce & Marinade

This is a traditional Argentinian recipe based around parsley and olive oil. Although used primarily as a dipping sauce for grilled meats, it can also be used as a marinade. In fact, I use it often as a marinade for grilled flank steak.

Serves: 8

Ingredients

2 cups chopped Parsley

1/2 cup chopped Oregano

1/4 Large Onion

2 Garlic Cloves 

3/4 cup Olive Oil

1/3 cup Red Wine Vinegar

1 tsp Cayenne Pepper

1 tbsp Salt & Pepper (to taste) 

Preparation

• Begin by roughly chopping your onion, garlic, parsley and oregano.
• Add everything to a food processor except the olive oil.
• Start blending and slowly add in the oil until it reaches the consistency you prefer.
• Refrigerate for at least 12 hrs prior to use. Bring back to room temperature before using as a dipping sauce.