Chimichurri Sauce

Makes 2/3 cup

In Argentina, Chimichurri is an indispensable accompaniment to grilled
meats. It also goes well with poultry or fish. Recipes for the blend are
very personal and the seasonings may vary, but it is always made with lots
of parsley.

Corn oil is traditional, but many people now prefer now prefer using
flavorful olive oil. Some cooks use half vinegar and half wine.
Chimichurri can be made thick, to serve in a bowl at the table to season
meats. Or, it may be more liquid and used to baste the meats while
grilling. The sauce is also delicious drizzled over a vegetable frittata.

2 cups loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped onion
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
1 teaspoon minced fresh oregano
1/4 teaspoon cayenne pepper, or to taste (see Tip)
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Pinch of sugar

Process all the ingredients in a food processor until smooth.
Taste and adjust the seasoning.


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