Pesto sauce is to Italian cuisine what chimichurri sauce is to Argentinian and Uruguayan cuisine. But this sauce is meant to accompany the amazing meats served at South American asados. Want to make almost anything better? Add chimichurri sauce! It's beautiful on the table, and spectacular on almost anything. It features parsley and garlic, and as much heat as you want to add. And it's better after it's been sitting and blending for a few days. Try it out at your next event where meat is a feature of the meal!
Mix Dried Oregano and Salt with 1/3 Cup Hot Tap Water and let sit for 15 Minutes
Pick leaves off cilantro and parsley, eliminating any large stalks.
Place parley, cilantro, garlic, and red pepper flakes in a food processor or blender, give it about ten pulses, until coarsely chopped.
Pour water/oregano/salt mixture into food processor/blender. Pulse until mixed in.
Pour mixture into a bowl, and stir in olive oil. I've seen chimichurri sauce made where it is thick and green, or I've seen it where it has much more olive oil, and it looks like an infused olive oil. I prefer the thicker version, but I love both!
Sit at room temperature for one hour. Hold for up to 5 days, but it won't last that long. Take out of refrigerator 1 to 2 hours prior to serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.