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Serves:Makes 1 cup

In Argentina, a small jar of deep-green chimichurri is often the first thing to greet you at your table.


  • 1/2 cup chopped fresh flat-leaf parsley leaves
    1 tablespoon chopped fresh oregano
    1 teaspoon finely grated or minced garlic
    1 1/2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon red pepper flakes
    3/4 cup extra-virgin olive oil
    1/3 cup red wine vinegar


  • In a medium bowl or jar, combine the parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar* and mix well. Store covered for a couple of days and use before the herbs start to turn brown.

    Note: *
    Make chimichurri up to 4 days in advance but do not add the vinegar as the acid will brown the green herbs. Bring it to room temperature and add the vinegar a few hours before serving.
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