Chimichurri Verde

Ingredients

• 1 cup flat-leaf parsley leaves and tender stems, packed
• 1/4 cup fresh oregano leaves (or 1 tsp dried)
• 4 garlic cloves
• 2 small shallots, roughly chopped
• 1 tsp red pepper flakes
• 1/2 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Finely mince the parsley, oregano, garlic, and shallots by hand using a sharp chef's knife. This gives a better texture than a food processor — the sauce should be chunky, not a paste.

2. 2

   Alternatively, pulse in a food processor 8–10 times until finely chopped but not smooth.

3. 3

   Transfer to a bowl. Add red pepper flakes, salt, and black pepper.

4. 4

   Pour in olive oil, red wine vinegar, lemon juice, and lemon zest. Stir thoroughly to combine.

5. 5

   Taste and adjust — it should be bright, garlicky, herby, and a little sharp from the vinegar.

6. 6

   Let the chimichurri rest at room temperature for at least 30 minutes before serving to let the flavors meld.

7. 7

   Use generously on grilled skirt steak, chicken, shrimp, roasted potatoes, or as a salad dressing. Store in the refrigerator for up to 1 week.