Garden Chimichurri for the Grill

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Every summer we end up with more parsley than we know what to do with, and this is where most of it goes. Bright, garlicky, a little sharp from the vinegar, this sauce doesn’t much care what’s on the grill, it just makes it better. Spoon it over grilled squash, chicken, shrimp, whatever you’ve got going, and don’t be shy with it.

Ingredients

• 1 cup fresh parsley, finely chopped, packed
• 1/4 cup fresh oregano leaves, finely chopped (or 2 tablespoons dried oregano)
• 4 cloves garlic, minced
• 2 tablespoons minced sweet onion or shallot
• 1/2 to 1 teaspoon red pepper flakes, to taste
• 1/3 cup apple cider vinegar
• 2/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Finely chop the parsley and oregano by hand rather than in a food processor. It keeps the texture right, a little rustic instead of pureed.
2. In a bowl, combine the herbs, garlic, onion, and red pepper flakes.
3. Whisk in the vinegar first, then slowly whisk in the olive oil until it comes together.
4. Season with salt and pepper.
5. Let it sit at room temperature for at least 20 minutes before serving so the flavors can get acquainted.
6. Spoon generously over whatever’s coming off the grill.

Any leftovers keep in the fridge for about a week. Just let it come back to room temperature before you use it again, the olive oil firms up cold.