Chimichurri

raw parsley, garlic, and vinegar sauce for grilled meat

Makes 1 cup · 115 kcal per serving

Ingredients

• 60 g Parsley
• 150 g Olive Oil
• 36 g Red Wine Vinegar
• 9 g Garlic
• 3 g Dried Oregano
• 3 g Salt
• 2.4 g Red Pepper Flakes

Method

1. Chop the parsley and garlic by hand rather than in a processor; a blade bruises the parsley and turns the sauce into green paste. Stir the vinegar, salt, oregano, and pepper flakes together and let them sit 10 min so the salt dissolves and the oregano softens. Stir in the parsley and garlic, then the oil. Do not emulsify it. It should stay loose and separated, and gets spooned through the layers.
2. Rest at room temperature at least 30 min before serving. It is better on day two and keeps a week refrigerated, though the parsley dulls.