Chimichurri Sauce

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients
  • 6 garlic cloves – finely chopped
  • 1 cup fresh flat-leaf parsley – finely chopped
  • 1/2 cup fresh oregano – finely chopped
  • 1/2 cup dried parsley
  • 1/4 cup dried oregano
  • 4 Bay leaves
  • 2 tsp. crushed red- pepper flakes
  • 1 tsp. – smoked paprika
  • ½ tsp. –  sweet paprika
  • 1 lemon – zest and juice
  • 1.5 cups red-wine vinegar
  • 2-3 cups olive oil (depending upon how thin or thick you want it)
  • Salt and fresh pepper – to taste
  1.  Finley mince the garlic, fresh parsley and oregano. Place into a medium bowl.
  2. Add the dried herbs, bay, red-pepper flakes, paprika and the zest. Whisk in the lemon juice, red-wine vinegar, then the olive oil.  Season with salt and pepper to taste (should be slightly salty).
  3. Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. If possible, let flavors mingle for a day or two. The sauce can be kept refrigerated for 4-5 weeks and frozen for up to 2-3 months. It is best served with empanadas and grilled meats. Enjoy!