This is such a bright and flavorful sauce for meat, chicken and shrimp. This recipe was given to me by my friend that's been handed down in her family. It's a much thinner sauce than what I have typically found in chimichurri recipes, since it has more vinegar and less oil, keeping it tangy and super fresh.
Authentic Argentinian Chimichurri
5 Cloves Fresh Garlic
1/2 Medium Onion
1/2 Bunch Fresh Parsley
1 c. White Wine Vinegar
1/2 c. Canola or Vegetable Oil
1/2 tsp. Fresh Ground Black Pepper
1/2 Tsp. Dried Oregano
1/4 tsp. Cayenne
Kosher Salt to taste
Using a food processor add garlic and onion and pulse until it's finely chopped. Add all other ingredients and blend until the parsley is finely chopped. Put chimichurri in a jar and let sit for at least 2 hours before serving. Mix well before using. Great as marinade, to baste or serve as a sauce.