Chef John's Chimichurri Sauce
This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats.
flat-leaf Italian parsley, stems removed
1
bunch
fresh cilantro leaves
½
cup
olive oil
½
cup
fresh oregano leaves
¼
cup
garlic, chopped, or more to taste
4
cloves
white wine vinegar, or more to taste
3
tablespoons
salt, or to taste
½
teaspoon
ground cumin
¼
teaspoon
red pepper flakes
¼
teaspoon
freshly ground black pepper
¼
teaspoon
 Gather all ingredients.
  Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
  Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.
