Chimichurri Argentino

Chimichurri is a vibrant and flavorful Argentinean sauce that pairs wonderfully with grilled meats, but it can also be used as a marinade, dip, or drizzle for various dishes. I fell in love with chimichurri on my trip to Argentina a few years back.

Memorable Chimichurri

My fondest memories in Argentina, aside from seeing some of my relatives, were eating all the amazing food. What I remember the most was attending a parrillada or an Argentinian BBQ with my family and friends. My uncle made an amazing skirt steak, but what I remembered the most was the choripan which is simply an Argentinian sausage in a hot dog baguette. However, what made it so tasty and delicious was the chimichurri.

Mariade and Condiment

Chimichuri is very versitable. It can be used as a marinade or a condiment to enhance pretty much anything. From steak to eggs, sandwiches, and even seafood.

Here’s a simple recipe for making chimichurri:

Ingredients

• 1 cup fresh parsley leaves, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano leaves (or 1 tablespoon dried oregano)
• 1 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon red chili pepper (adjust to taste)
• Salt and black pepper to taste

** Full recipe details are at the bottom of the post**

Directions

1. Finely chop the fresh parsley leaves. You can include some of the tender stems for added flavor. Add to bowl.

2. Finely chop the fresh oregano leaves. You can include some of the tender stems for added flavor. Add to bowl.

3. Slice red chili pepper and take out seeds. Then mince red chili pepper. Add to bowl.

4. Mince the garlic cloves finely. Add to bowl

5. Combine the chopped parsley, oregano, minced red chili pepper, and minced garlic in a bowl.

6. Add red wine vinegar to bowl.

7. Pour in the extra-virgin olive oil into the bowl.

8. Season the mixture with salt and black pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.

9. Stir all the ingredients together until well combined. The chimichurri sauce should have a loose, pourable consistency.

10. Rest to allow flavor to develop.

Let the chimichurri sit for at least 15-30 minutes before serving to allow the flavors to meld. Some people prefer to let it sit longer, even overnight, for a more developed taste.