Author: story of a kitchen (from http://www.foodandwine.com/recipes/traditional-chimichurri)
Recipe type: vegetable / sauce
Cuisine: argentinian
This recipe is from Food & Wine originally by Michelle Bernstein. I've changed it slightly to use less garlic. The original recipe didn't specific dried or fresh oregano. I used dried without issue. The original recipe also says to whiz the mix in a food processor. It's easily whisked together if you don't have a processor. I also like a little bit of chunk to my chimichurri. This was one of the sauces I served with our 2017 Thanksgiving meal. It was a favorite and will continue to be a yearly addition.
Ingredients
¼ cup coarsely chopped curly parsley
3 tablespoons red wine vinegar
3 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons oregano leaves (I use dried)
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
½ cup extra-virgin olive oil
Instructions
In a food processor or small bowl, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth or whisk well; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture and mix. Let stand for at least 20 minutes.
Make ahead: The chimichurri can be refrigerated overnight per the original recipe. Bring to room temperature before serving. I kept leftovers for almost a week without a problem though the flavor lost some of its brightness.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/chimichurri-recipe/