It’s an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with other meats like chicken, or even pasta.
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.