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I’d heard and read about chimichurri sauce, and not tasted it until I ordered the Argentine-style short ribs at Rustic, the Coppola winery restaurant in Geyserville, last year. Then I was hooked and had to learn how to make it. My wife and I tasted our way through my effort to combine several online recipes. I found that the ingredient that catalyzed the flavor and made all the difference was the olive oil. I’ve used the estate-grown olive oil from Rodrigue Molyneaux winery in Livermore with delicious results. A good complement to grilled steaks, Deep-fried Beef Ribs, other meats, and, of course, Argentine-style Beef Short Ribs.

2 C parsley leaves
5 cloves garlic
½ t red pepper flakes
2 t dried oregano
1½ t kosher salt
¼ t black pepper
3 T red onion, minced
¼ C warm water
½ C extra virgin olive oil

In the warm water, soak the oregano and dissolve the salt. Set aside for about 5 minutes.

In a food processor or chopper, combine the parsley, garlic, pepper, red pepper flakes, and onion. Pulse chop until the all the ingredients are well-combined and the parley leaves are minced. Add the oregano and salt mixture, and pulse again until everything is well-combined. Add the olive oil and pulse again to mix everything thoroughly.

Pour the sauce into a serving bowl or bottle. Cover and allow to sit at room temperature for at least an hour before serving.

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