Traditionally, chimichurri is served with grilled meats as part of the Argentinian asado (or barbecue). It is absolutely delicious with grilled steaks and grilled chorizo sausage. There are other uses for this distinctive garlicky sauce. It makes a fantastic marinade for chicken, pork, or vegetables.
What you need
3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped
6 garlic cloves, very finely chopped
1½ teaspoons finely chopped fresh oregano leaves
¼ cup distilled white vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
¾ teaspoon dried red pepper flakes
1 bay leaf
¾ cup extra-virgin olive oil
Instructions
In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight.