Native to Argentina, chimichurri is an easy to prepare sauce that intensifies with age. The freshly chopped parsley and garlic, combined with the red wine vinegar, is what gives this cause its unique and tangy flavor, several variations of the recipes can include cilantro, chiles, or lemons. Chimichurri will enliven a dish of roasted vegetables, baked potatoes, scrambled eggs, and tastes great drizzled over smoky grilled meats.
| Prep Time | 15-20 minutes |
| Servings |
cups
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Ingredients
- 1 1/2 cups parsley minced
- 3 tbsp garlic minced
- 3 tbsp fresh oregano minced
- 1 1/2 tbsp red pepper flakes
- 1 to 1 1/4 cups olive oil
- 1/4 cup red wine vinegar
Ingredients
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Instructions
- In a medium bowl, combine all the ingredients. Less oil can be used for a chunkier texture, or more oil for a looser one.
- Pour sauce into a jar, cover, and let stand at room temperature overnight before refrigerating.
- A well-aged chimichurri has a deep green color bursting with flavor and spice. The sauce can be used after a few days or let to age in the fridge for up to two weeks.
