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Chimichurri




Source of Recipe


America's Test Kitchen






Recipe Introduction


Like a loose, fresh salsa in consistency, this mixture is a common accompaniment to sautéed, roasted, and grilled meats in South America. For best results, use flat-leaf parsley.





List of Ingredients



• 1 cup (packed) fresh parsley leaves
  
• 5 medium garlic cloves, peeled
  
• ½ cup extra-virgin olive oil
  
• ¼ cup red wine vinegar
  
• 2 tablespoons water
  
• ¼ cup finely minced red onion
  
• 1 teaspoon salt
  
• ¼ teaspoon red pepper flakes
  






Instructions



1. Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
   
   






Final Comments


makes 1 generous cup