Chimichurri Sauce
Like a bright star in the night sky, tangy and vibrant chimichurri illuminates any dish it touches. This versatile sauce brings a fresh, herbaceous punch to grilled meats, roasted vegetables, seafood, and even starchy sides. Using exceptional ingredients—especially the finest extra virgin olive oil—elevates your chimichurri to a whole new level of flavor and refinement.
Ingredients
2 cups fresh Italian parsley leaves, packed
4 medium garlic cloves, peeled and smashed
¼ cup fresh oregano leaves, packed
¼ cup Paducah Olive Oil Red Pinot Noir Wine Vinegar
1 tsp red pepper flakes
½ tsp kosher salt
Freshly ground black pepper, to taste
1 cup Paducah Olive Oil Certified UP Extra Virgin Olive Oil
Instructions
Place parsley, garlic, oregano, wine vinegar, red pepper flakes, salt, and pepper into the bowl of a food processor.
Pulse until the ingredients are finely chopped and well combined.
With the processor running, slowly drizzle in the extra virgin olive oil until the sauce is emulsified to your desired consistency.
Transfer to a tightly sealed container and refrigerate for up to one week. Chimichurri also freezes well for future use.
Notes
Use chimichurri to brighten grilled or braised lamb, pork, beef, or poultry. It’s also delicious in potato salad, over roasted vegetables, as a marinade for meats, drizzled on seafood, as a bread dip, or over hummus.