In the summer, with so much grilling action, i'm always looking for new sauces and flavors. This chimichurri is the perfect accompaniment to any grilled meat, vegetable, or even as a bread dipper.
Chimichurri is not only fun to say, but also fresh and delicious! A little bit goes a way and it brings a sort of refreshing, herby flavor to anything you spoon it over. I served mine over grilled sirloin, vegetables, and was left wishing I had a nice pita bread to soak up the leftovers.
* 3-4 garlic cloves, depending on size
* 1 bunch flat leaf Italian parsley (I used a 3/4 oz package from the store)
* 2 heaping tablespoons fresh oregano
* 1/2 c. olive oil
* juice of 1/2 a lemon
* 1/4 tsp. red pepper flakes (or more if you like the heat)
* 2 tbsp. red wine vinegar
* salt, pepper
Combine all ingredients in a food processor. Pulse until blended, but not completely pureed. Let sit at room temperature for 20 minutes before using. If making in advance, refrigerate until ready use but bring to room temperature again before serving. Enjoy!