About this Recipe
The most Authentic, or Traditional Chimichurri comes from families in Uruguay and Argentina. I tend to lean to Argentian based chimichurri sauces. However, there are so many variations in the world of Chimichurri you would probably confuse a native to what the losest and most authentic recipe is. So, I suggest go with the version that you like the best.
Chimichurri is a loose oil-based condiment used to accompany barbecued meats (Churrasco). It is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. This is a super tasty, traditional and good for all, it’s incredibly easy to make.
You will love this fresh, green and delicious recipe. It’s healthy, flavorful and can be made in less than 5 minutes. The longer you let it sit and merry, the better it gets.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3 to 4 cloves garlic, finely chopped or minced
- 2 small red chilies, deseeded and finely chopped
- 3/4 teaspoon dried oregano
- 1 teaspoon kosher salt
- fresh fround pepper, to taste about 1/2 teaspoon
Step 1
Place all ingredients into a bowl of a food processer. Pulse 10-15 times with the lid on to mix all the ingredients together. Allow to sit for at least 5 – 10 minutes in a glass bowl to allow all of the flavors into the oil. In a perfect world, let it sit for 2 hours, if time allows.
Recipe Notes:
- Chimichurri can be prepared as early as 24 hours in advance.
- Use to baste meats while grilling.
- You can use it as a marinade.
- Usually used to spoon a couple of tablespoons over the steak you are serving.
