Sauces
Chimichurri
⏱ 10 min + 24 hrs resting
🍽 1 jar
🟢 Easy
The Argentine grill classic. Parsley, garlic, oregano, crushed red pepper and vinegar. A must for asado, and it gets much better after 24 hours in the fridge.
Ingredients
- 1 bunch fresh parsley (leaves finely chopped)
- 6 to 8 cloves garlic, finely chopped
- 2 tbsp dried oregano
- 1 tbsp crushed red pepper (more if you like it spicy)
- 1 tbsp sweet paprika
- ½ cup white or apple cider vinegar
- ½ cup olive or sunflower oil
- 1 tsp salt
- Black pepper, to taste
Preparation
-
1
Chop by hand
Chop the parsley very finely with a knife, never in a blender or food processor. It needs texture, not to become a paste. Same with the garlic: chopped very fine.
-
2
Mix in a jar
In a clean glass jar: parsley + garlic + oregano + crushed red pepper + paprika + salt + pepper. Mix well.
-
3
Add vinegar and oil
Add the vinegar. Close and shake. Then the oil. Close and shake again until everything is well combined.
-
4
Rest for at least 24 hours
Refrigerate. At 24 hrs it's good, at 3 days it's perfect: the flavors meld together and the garlic mellows out.
Tips
- Never use a food processor: chimichurri needs texture, it shouldn't be a purée.
- To marinate meat: coat it with chimichurri 1 to 2 hrs before grilling.
- Keeps for 2 to 3 weeks in the fridge, well covered.
- If you prefer it less spicy, cut back on the crushed red pepper or use just sweet paprika.