About this recipe
Elevate your next tailgate or watch party with chimichurri, a South American sauce made of parsley, garlic, olive oil and red wine vinegar.
Put the ketchup and mustard to the side, and serve grilled sausage sandwiches topped with this vibrant chimichurri. This sauce can be made the day before, and it will last up to a week in the fridge.
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When chopping the parsley, David Moss recommends placing a wet paper towel underneath the cutting board to prevent it from sliding around. He also recommends using a slotted spoon to drain excess oil when serving the chimichurri.
Ingredients
Chimichurri
Directions
Chimichurri
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Combine olive oil, parsley, vinegar, onion, oregano, salt, black pepper, garlic and red pepper.
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Whisk together until well combined.
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Cover and refrigerate until ready to use.
TIP:
This sauce can be made a day ahead and will keep up to a week in the refrigerator. -
Bring to room temperature before using.
TIP:
Use a slotted spoon when serving to drain excess oil.
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