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Chimichuri Sauce

Ingredients

  • 2 cups fresh oregano (picked off stem)
  • 1 cup fresh parsley (picked of stem)
  • ¼ cup red wine vinegar
  • 1 ½ cup canola oil
  • 4 cloves fresh garlic
  • 2 T crushed red pepper

Instructions

  1. Place all the ingredients into a food processor except for the oil. Turn on the processor and start to mix everything up. Slowly add the oil while it is running. Once all the oil is added place in refrigerator and let stand overnight for best results. For thinner chimichurri add more oil and for thicker add less oil.

  2. Yields about 3 cups.

Recipe Notes

Wine Recommendation — Tassel Ridge Iowa In the Dark

Iowa In the Dark is a dry red with light and fresh flavors. First impressions are tangy acid followed by black cherry fading to plum followed by a drying mid-palate and a long, pleasing finish. Made from Marquette, St. Croix, Petite Pearl, and Steuben grapes grown in our Iowa vineyards, Iowa In the Dark is versatile wine that will pair nicely with grilled meat and spicy dishes including Asian and Mexican.Serve at room temperature. Store at 55°F.