![](https://foodwise.org/wp-content/themes/foodwise/images/img-placeholder.jpg)
Chimichurri Sauce
Source: Juan Torres, Lolinda
![](https://foodwise.org/wp-content/uploads/2021/11/parsley_CMS-1000x667.jpg)
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
This recipe demonstrates the versatility of this famous steak sauce. It would pair well with asparagus, beets, cauliflower, or broccoli rabe in the spring.
INGREDIENTS
1 large bunch Italian parsley
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
1 ½ teaspoons freshly squeezed lime juice
1 cup canola or other mild oil
Kosher salt and freshly ground pepper to taste
PREPARATION
Remove the parsley leaves from the stems. Finely chop the leaves and set aside. In a bowl, combine all of the ingredients, barring the oil. Using a whisk, slowly pour the oil in, whisking to incorporate.
Season with salt and pepper to taste.