Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Argentinian
Ingredients: 1 bunch flat-leaf parsley, finely chopped; 1 tbsp dried oregano; 6 clove garlic, minced; 1 piece red chile, finely chopped (optional); 120 ml red wine vinegar; 180 ml olive oil; 1 tsp salt; 0.5 tsp black pepper

New (0)10 mineasy

A Cooksy cook

0 recipes

The uncooked herb sauce that no Argentine asado goes without: parsley, oregano, garlic, vinegar and oil pounded together into a bright, punchy dressing for grilled meat.

Servings8 SERVINGS

servings · 1 to 24

11224

Ingredients

0 of 8 gathered · scaled for 8

Method

Combine the herbs and garlic

Mix the chopped parsley, dried oregano, minced garlic and chile in a bowl.

Add vinegar and oil

Pour in the red wine vinegar and olive oil and stir well to combine.

Season

Season with salt and black pepper and stir again.

Let the flavors settle

Let the chimichurri sit at room temperature for at least twenty minutes before serving so the flavors meld.

Chimichurri tastes even better the next day — it keeps well in the fridge for a week.

20 min

vegangluten-freeunder-30-mindairy-freeno-cook

Rate this recipe

Reviews · 0

No reviews yet — be the first to cook it.

Chimichurri

4 steps · 1 timers · 8 servings