Chimichurri from Richard C

Chimichurri is a vibrant and flavorful Argentinean sauce that pairs well with grilled meats, especially beef. It's easy to make and adds a burst of freshness to your dishes. Here's a simple recipe:
Ingredients:

subheading: my Chimichurri recipe:

subheading: For the Chimichurri Sauce:

½ cup fresh parsley, finely chopped

¼ cup fresh cilantro, finely chopped

¼ cup fresh squeezed lemon juice, (approx one medium sized lemon)

3 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon red pepper flakes (adjust to taste)

½ to 1 cup cup extra-virgin olive oil (your preference)

Salt and black pepper to taste

subheading: Instructions:

subheading: Prep the Herbs:

Wash and dry the parsley and cilantro thoroughly. Remove any tough stems and chop the leaves finely.

subheading: Mix the Ingredients:

In a bowl, combine the chopped parsley, cilantro, minced garlic, dried oregano, and optional fresh oregano.

subheading: Oil:

Pour in the extra-virgin olive oil.

subheading: Season:

Season with salt, black pepper, and red pepper flakes according to your taste preferences. Start with a pinch of each and adjust as needed.

subheading: Mix Thoroughly:

Stir the ingredients well, ensuring that the herbs are evenly coated with the oil. The sauce should have a loose, but not watery, consistency.

subheading: Rest for Flavor Infusion:

Allow the chimichurri sauce to rest for at least 30 minutes before serving. This allows the flavors to meld and intensify.

subheading: Adjust and Serve:

Taste the chimichurri and adjust the seasonings if necessary. You can add more salt, pepper, or red pepper flakes based on your preference.

subheading: Serve:

Chimichurri is typically served at room temperature. Drizzle it over grilled meats, such as steak or chicken, or use it as a marinade.

subheading: Store:

Any leftover chimichurri can be stored in an airtight container in the refrigerator for a few days. Allow it to come to room temperature before serving again.

subheading: Optional:

1 tablespoon fresh oregano, finely chopped (for added flavor)

1 tablespoon finely chopped shallots or red onion

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