This recipe for the traditional Argentine chimichurri sauce is prepared with parsley, oregano, garlic, onion, red chili, vinegar, and oil.
Its bold and tangy flavors perfectly complement grilled meats, adding an irresistible kick to steaks, sausages, and more. Whether used as a marinade or a table sauce, chimichurri brings a burst of authentic South American flair to any dish, making it a must-have for any food lover seeking to elevate their culinary experience.
Take a look at the recipe:
1/2 cup olive oil
2 tablespoons red wine vinegar (skip for Halal)
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili). We recommend Red Jalapeño ;)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
Pepper, to taste
Mix all ingredients together in a bowl.
Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Let us know how it goes, take a picture, and tag us on Instagram @clocfood