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byMirta Rinaldi and the League of Kitchens
Total 10 mins, includes cooling time
Active 10 mins
Makes about 1 1/4 cups
In Argentina, where there is grilled meat, there is chimichurri. Traditional recipes for the country’s most popular and versatile condiment call for red wine vinegar, but Mirta and her family prefer the sweeter flavor of balsamic. Mirta always keeps a jar in the refrigerator and as it ages, the vibrant color mellows but the sharpness remains.
TIP: Mirta prefers to chop the parsley by hand because it becomes more of a paste in the food processor and that’s not what she’s looking for. Mirta likes it spicy, but you may want to adjust the heat. She grows small red chile peppers on her terrace, then dries and crushes them.
  • 1/2 large bunch (1.5 ounces) fresh flat-leaf parsley, leaves only, finely chopped (2 packed cups leaves) (1 cup finely chopped) (see Cook’s Note)
  • 4 small cloves garlic
  • 1 tablespoon dried oregano
  • 1/2 to 1 tablespoon crushed red pepper flakes (see Cook’s Note)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 cup extra virgin olive oil
  1. Put the finely chopped parsley in a medium or large jar with a lid. Grate the garlic into the jar. Add the oregano, red pepper flakes, paprika, salt, and pepper. Pour in the vinegar and oil, screw on the lid, and shake well. The sauce will get more flavorful as it sits, though you can use it right away. The sauce is pretty loose and the oil rises to the top, so stir before using. The chimichurri can be stored in the refrigerator for about 2 weeks, or in the freezer for 6 months.