Lunch: Ox’s Chimichurri

Recipe by Greg Denton and Gabrielle Quiñónez Denton When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs

Ingredients

1/2 cup minced yellow onion
1/2 cup chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh oregano
1 teaspoon finely grated or minced garlic
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup extra-virgin olive oil
1/2 cup red wine vinegar

Instructions

In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.

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