Chimichurri is a traditional Latin American sauce, based on fresh herbs. It is a perfect seasoning mix for grilled meat, as it can be used in several ways: you can marinade the meat with it (best flavors with chicken breast or pork chops), baste the meat (steak, pork) while it is grilling/barbequing, or serve it as a side-dish or dipping sauce for your meats. The fresh herb and garlic flavor will definitely elevate your dishes.
There are two types of chimichurri, with a similar composition:
- Green chimichurri: finely chopped parsley and oregano, garlic, chili, olive oil, white wine vinegar
- Red chimichurri: chopped herbs, tomato, red bell pepper, garlic, olive oil, red wine vinegar
We recommend using fresh herbs, that you can easily grow yourself (blog6 link); this will help your sauce to really infuse packs of flavor to your meat and help it stand out.
For a typical Argentinian Chimichurri, you will need:
· Fresh Italian parsley: 1.5 cups
· Fresh oregano: 0.5 cups
· Fresh garlic: 2 cloves
· Olive oil: 1 cup
· Salt: 1 pinch
· Red chili: 1 tsp (chili flakes can be used instead)
· White wine vinegar: 1 tbsp (juice from half a lemon can be used instead)
In only 10 minutes, you will have yourself a perfect mix to add a burst of flavor to your meat.
How to prepare:
1. Wash the fresh parsley and remove all dirt. Pat it dry and remove all water.
2. Chop the parsley leaves, without the stems, into medium size. Repeat with oregano leaves.
3. Mince the garlic.
4. Combine all ingredients together.
5. Rest the chimichurri for 30 min in the fridge, to allow the flavors to infuse into the oil.
6. Ready to use!
The ready-made chimichurri will last 3-4 days in the fridge and, although the acid in the vinegar may change the color of the herbs, the flavor in the oil will still be pungent and the taste will still be delivered.