Chimichurri verde sauce


A very green garlicky herb sauce from Argentina that`s easy to prepare and will go with practically anything.


1⁄2 c
olive oil
1⁄4 c
White wine vinegar
4 clv
garlic (4 large or 6 small cloves, roughly chopped, or more to taste. Don’t be shy. It’s garlic. It’s wonderful.)
1⁄2 t
Red pepper flakes
1 t
Kosher salt
1⁄4 t
Freshly ground pepper
1⁄2 c
Cilantro leaves (Loosely packed)
1⁄4 c
Oregano leaves (Fresh, loosely packed)
1 bn
Italian parsley (Stems removed, at least a cup)


  • Combine all ingredients in a food processor. Pulse, scraping down the sides with a rubber spatula, until the consistency of a thick sauce.
  • Serve with practically anything. It’s really good with grilled meats, of course, but it also works well with any firm fleshed fish, and makes a great addition to omelettes. Hell, use enough garlic and it would make cardboard taste good.

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