Sauce
Chimichurri (Argentina)
- Preparation time
- 40 min
- Servings
- serves 4
Ingredients
serves 4
- Parsley — to buy1 bunch
- Garlic — to buy2 gousses
- Oregano — to buy1 tsp
- Chili pepper — to buy1
- Vinegar — to buy3 tbsp
- Olive oil — to buy8 tbsp
Preparation
On a cutting board, finely chop the parsley (leaves and thin stems) and the garlic by hand: skip the blender, it crushes the leaves and makes the mixture too wet.
Finely slice the chili (remove the seeds if you prefer less heat).
In a bowl, mix the parsley, garlic, chili and dried oregano, crumbling the oregano between your fingers to wake up its aroma.
Pour in the vinegar then the olive oil, add a pinch of salt, and mix well.
Cover and let it rest for at least 30 minutes at room temperature (ideally 1 to 2 hours): this resting time is what really develops the chimichurri's flavour.
Give it one last stir before serving alongside grilled meat (asado), or spoon it directly on top.