You will love this fresh authentic Argentinian condiment! Chimichurri is an incredibly vibrant, super delicious garlicky, herbaceous sauce that has a slight zing from the red wine vinegar. It tastes amazing on top of grilled steak, as a marinade, or simply for dipping with warm bread!
This is my go-to recipe. My family loves it scooped over grilled steak, my Santa Maria style Tri Tip roast, or grilled chicken. The ingredients are straightforward and simple. Super easy to make, and will elevate any barbecued dinner!
HOW TO MAKE CHIMICHURRI?
Creating Chimichurri is a straightforward process that rewards creativity and experimentation. The dominant flavors are parsley and garlic. Start by finely chopping fresh flat-leaf parsley and oregano. Combine the fresh herbs with a good, cold pressed extra virgin olive oil, red wine vinegar, salt, pepper, dried oregano, and some finely chopped red chili. You may substitute the fresh chili with dried red pepper flakes. Although, the chimichurri may be used right away, but will improve in flavor if allowed to chill for at least 2 hours in the refrigerator.
What to eat chimichurri with?
One of Chimichurri's greatest charms lies in its versatility. Beyond its traditional role as a steak sauce, Chimichurri adds brightness and depth to an array of dishes. Use it as a marinade for grilled meats, a dressing for salads, a topping for grilled vegetables, or a dip for crusty bread. Its vibrant flavors elevate any dish, turning the ordinary into the extraordinary.
With just a handful of fresh ingredients, this humble sauce transforms ordinary meals into culinary masterpieces, infusing them with the bold flavors of the Argentinean countryside. So, whether you're firing up the grill for a backyard barbecue or simply looking to add a burst of flavor to your weeknight dinner, embrace the magic of Chimichurri and let your taste buds soar.
Dishes that pair well with Chimichurri:
ROAST CHICKEN WITH LEMON GARLIC HERB BUTTER
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Recipe
Chimichurri
Ingredients
- 1 cup extra virgin olive oil
- 4 tablespoon red wine vinegar
- 2 teaspoon sea salt
- ΒΎ teaspoon pepper
- 2 teaspoon dried oregano
- 6 garlic cloves - finely minced
- 2 big red jalapeno chili - de-seeded and finely chopped ( alternatively you can use 1 to 2 teaspoons red pepper flakes)
- 1 cup italian parsley - finely chopped
Instructions
- 1. Into a small bowl add olive oil, vinegar, salt, pepper, oregano, garlic, and chili. Give it a quick stir, then add the parsley. Combine, and allow to rest for at least 15 minutes to release all of the flavors into the oil before using.2. Chimichuri can be prepared up to 24 hours in advance, and kept refrigerated.
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