I first tried this fabulous Argentinian sauce many years ago in an Argentinian restaurant in Los Angeles. Mind blowing how this simple green sauce could make such a huge difference. Originally Argentinian but now known world wide chimichurri is not only for grilled meat but also good on roasted meat and vegetables, fish, bruschetta and even on cheese. Many non-authentic versions of this condiment can also be found. Versions which include fresh cilantro…and cumin…and lime or lemon juice. Most likely very delicious, but not considered authentic. And do not use a blender, also not considered authentic. Chimichurri has been a huge hit this summer amongst friends and family. 😉
prep time 10 min
ingredients
- 1/2 cup extra virgin olive oil
- 2-3 Tbls red wine vinegar
- 2-3 garlic cloves, minced
- 1/2 cup finely chopped flat leaf parsley
- 2 small red chilies or chill flakes or peperoncino (to your taste)
- 1 teaspoon dried oregano
- 1 level teaspoon coarse salt
- black pepper to taste
Mix everything in a small bowl or jar. Taste and adjust to your liking. Ready to use right away but naturally tastes better after a couple of hours when the flavours have deepened. You can baste your grilled meat with chimichurri or spoon it over your meat. Excellent with any kind of grilled or barbecued meat, sausages and chorizo as well as on grilled or roasted veggies, bruschetta or even with some hard cheese.
BUON APPETITO!