Chimichurri – Argentinian Herb Sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil.
It accompanies grilled meats, chorizo, and empanadas. Chimichurri can be used, as well, for a marinade for meats or lightly brushed on shrimp before they go on the grill. The attached recipe makes 12 ounces; actually, more than you need. Store the Chimichurri in the refrigerator for up to two weeks. I like to pour the extra Chimichurri sauce into ice cube trays and freeze it into cubes. Once they are frozen, shake out from tray and store in freezer bags and use as needed.
Chimichurri - Argentinian Herb Sauce
- 1 cup flat leaf parsley chopped
- ⅓ cup Oregano, fresh chopped
- 4 garlic clove peeled and minced
- 1/3 cup extra virgin olive oil extra virgin
- 1 tsp red pepper flakes crushed
- ½ cup red wine vinegar
- 2 cup Cilantro, fresh chopped
- 1 pinch sea salt, fine ground
In a mixing bowl, combine and mix all ingredients
- Combine vinegar, salt, garlic, shallot, and red pepper flakes in a medium bowl, add chopped parsley, chopped cilantro, chopped Oregano, and mix. Cover and chill for at least 3 hours or overnight. Serve at room temperature.1 cup flat leaf parsley, ⅓ cup Oregano, fresh, 4 garlic clove, 1/3 cup extra virgin olive oil, 1 tsp red pepper flakes, ½ cup red wine vinegar, 2 cup Cilantro, fresh, 1 pinch sea salt, fine ground
Nutrition information is calculated using an ingredient database and should be considered an estimate