This Argentinian herb sauce is served with grilled meats. Chimichurri goes well with pies and vegetables, and in soups.
- 4 garlic cloves, minced
- 1 tsp ground black pepper
- 1⁄2 tsp dried hot chile flakes
- 1 tsp paprika
- 2 tsp finely chopped fresh oregano leaves
- large handful of fresh parsley leaves and sprigs, finely chopped
- 7 tbsp olive oil
- 5 tbsp red wine vinegar
- salt to taste
Directions: combine all the ingredients together in a jar and shake well. Leave for 3–4 hours before utilizing.