Basil chimichurri
Instructions:
- In Argentina, garlicky chimichurri, a condiment
as prevalent there as ketchup is in the United
States, is spooned over all manner of grilled
meats, especially steak. Make chimichurri at least
1 hour ahead to allow the flavors to meld.
- 1/4 cup finely chopped fresh basil leaves
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh oregano
- 1/2 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 2 garlic cloves, minced
- 2 dried red chiles
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper