Bobby Flay Chimichurri Sauce Recipe
Chimichurri is a fresh and bold green sauce. This Bobby Flay Chimichurri Sauce Recipe is perfect for grilling. It adds a bright pop to many different dishes.
Equipment
- Food processor
- Measuring cups
- Measuring spoons
- Large bowl
- Rubber spatula
- Glass Jar
Ingredients
- 1 Cup Fresh Parsley
- 1/4 Cup Fresh Oregano
- 3 Cloves Garlic
- 2 Tbsp Red Wine Vinegar
- 1/2 Tsp Red Pepper Flakes
- 1/2 Cup Extra Virgin Olive Oil
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
Instructions
- Wash your fresh parsley and oregano very well. Pat them dry with a clean paper towel. This ensures the sauce is not watery.
- Pick the leaves off the woody herb stems. Place the leaves into your food processor bowl. Add the peeled garlic cloves in there too.
- Pulse the processor a few times to chop herbs. Do not over-process them into a thin paste. You want to see small bits of green.
- Add the vinegar and the dry spices now. Pour in the salt and red pepper flakes. Give it one quick pulse to combine.
- Turn the processor on a low speed setting. Slowly pour the olive oil into the top. This helps the sauce stay well mixed.
- Taste the sauce with a small clean spoon. Add more salt or pepper if you need. Pour the sauce into a serving bowl.
Notes
- Use very fresh herbs for the best bright color.
- Do not blend the sauce into a smooth liquid.
- Let the sauce sit for thirty minutes before serving.
- Use a high quality extra virgin olive oil always.
- Chop the garlic slightly before putting in the blender.
- Make sure your herbs are very dry after washing.
- Adjust the vinegar if you want more tang.
- Add a squeeze of lemon for extra brightness.