Recipe courtesy of Mirta and the League of Kitchens
 

Contrary to what some people think, chimichurri never includes cilantro, only parsley. It’s a versatile condiment most often served with grilled meats, and may also be used as a marinade. Many Argentinians keep a jar in the refrigerator, and as it ages, the vibrant color mellows; it doesn’t have to be made fresh at each serving.

1 packed cup fresh flat-leaf parsley leaves
4 cloves garlic
1 tablespoon dried oregano
1 tablespoon crushed red pepper flakes
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 cup extra virgin olive oil

Mince the parsley and garlic in a food processor mini or regular size. Transfer to a medium or large jar with a lid and add the oregano, red pepper flakes, paprika, salt, and pepper. Pour in the vinegar and oil, screw on the lid, and shake well. As the herbs soak in the oil the sauce will get more flavorful. Chimichurri keeps in the refrigerator for about 2 weeks, or 6 months in the freezer.

Makes about 1 1/3 cup
Prep: 5 minutes

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