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Chimichurri Recipe

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A vibrant and flavorful Argentinian sauce made with fresh herbs, garlic, chili, and vinegar, perfect for grilled meats, vegetables, or as a marinade.

Ingredients

20g flat-leaf parsley, finely chopped

1 tbsp fresh oregano (or 1 tsp dried)

2 garlic cloves, crushed

1 long red chili, finely chopped (or ½ tsp chili flakes)

2 tbsp vinegar

½ tsp flaked sea salt

125ml extra virgin olive oil (or mild olive oil)

Fresh black pepper, to taste

Instructions

  1. Finely chop the parsley and oregano by hand.
  2. Crush the garlic, chop the chili, and add both to the herbs.
  3. Stir in the vinegar and flaked sea salt. Let the mixture sit for 5 minutes to allow the flavors to meld.
  4. Slowly whisk in the olive oil until the ingredients are loosely combined.
  5. Add freshly ground black pepper to taste and adjust the seasoning if necessary.
  6. Let the chimichurri rest at room temperature for 30–60 minutes to enhance the flavors.
  7. Spoon the chimichurri over grilled meat or vegetables just before serving.

Notes

Chimichurri can be stored in a shallow bowl or a wide jar with a lid for better flavor infusion.

Let the chimichurri rest for 30-60 minutes before serving to allow the flavors to meld.

Chimichurri can be made up to 2 days in advance for even more developed flavors.

If you prefer a more intense flavor, letting it rest overnight in the fridge is recommended.

Nutrition

Find it online: https://chocolatecoveredamy.com/chimichurri-recipe/