Recipe contributed by Gracie Bensimon and Tami Ganeles Weiser; photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 0 minutes
Chimichurri is the condiment of choice in Argentina; the freshness of the greens combined with the tart vinegar make it the perfect foil for rich food that needs a little tart contrast. This version comes from one of The Weiser Kitchen’s summer interns, Gracie Bensimon, whose family is originally from Argentina. It’s the real deal.
¼ cup red wine vinegar
2 cups roughly chopped flat-leaf parsley (about 4 small bunches)
3 tablespoons minced garlic (about 1 large head of garlic)
3 tablespoons fresh oregano leaves (about 12 sprigs)
1¼ teaspoons crushed red pepper flakes
1 cup olive oil
Juice of 1 lime
Zest of 1 lime
- Combine the vinegar, parsley, garlic, oregano, red pepper flakes, oil, and lime juice and zest in a small food processor or blender and blend until smooth.
- Each person will have between 2 tablespoons and ¼ cup of chimichurri, as their tastes dictate. Leftover chimichurri will keep, covered, in the refrigerator, for about 2 to 3 days (getting stronger every day), but it is best the day it is made.