Chimichurri Sauce

Bright, herbaceous and full of fresh flavor, this homemade chimichurri combines parsley, oregano, garlic and red wine vinegar with Ultra Premium Extra Virgin Olive Oil. Use it as a sauce, marinade, bread dip or flavorful finishing touch for grilled meats, seafood and vegetables.

Ingredients

• 2 cups packed fresh Italian parsley leaves
• 4 medium garlic cloves, peeled and smashed
• ¼ cup packed fresh oregano leaves, or 4 teaspoons dried oregano
• ¼ cup Pinot Noir Red Wine Vinegar
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 cup Ultra Premium Extra Virgin Olive Oil

Directions

1. Add the parsley, garlic, oregano, red wine vinegar, red pepper flakes, salt and black pepper to the bowl of a food processor.
2. Pulse until the herbs and garlic are finely chopped.
3. Add the Ultra Premium Extra Virgin Olive Oil and pulse just until the ingredients are combined. Chimichurri should retain some texture rather than becoming completely smooth.
4. Taste and adjust salt, pepper or vinegar as desired.
5. Serve immediately or refrigerate in a tightly sealed container for up to one week.

Chimichurri also freezes well for future use.

Makes approximately 1½ cups.

How to Use Chimichurri

Serve chimichurri over grilled or braised beef, lamb, pork or poultry. It's also delicious with seafood, grilled or roasted vegetables, potato salad and hummus. Use it as a marinade for meats or simply serve it with bread for dipping.