Authentic Argentine Chimichurri
This is a vibrant, multipurpose sauce that has deep roots in Argentine cuisine and culture.
Print Recipe
Pin Recipe
Servings: 8 people
Calories: 199 kcal
Equipment
- Medium-sized mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Stirring spoon or whisk
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- ½ cup fresh cilantro, finely chopped
- ¼ cup fresh oregano, finely chopped
- ½ cup red wine vinegar
- ¾ cup extra-virgin olive oil
- 1 tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium-sized mixing bowl, combine the finely chopped parsley, cilantro, oregano, and minced garlic.
- Add the red wine vinegar to the bowl and mix well to ensure that the herbs and garlic are well-coated.
- Slowly pour in the extra-virgin olive oil while continuously stirring the mixture. This will help to create a well-blended and emulsified sauce.
- Add the red pepper flakes, salt, and freshly ground black pepper to taste. Mix thoroughly until all the ingredients are evenly distributed.
- Let the Chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together.
- For best results, cover and refrigerate the sauce overnight and bring it back to room temperature before serving.
Notes
Tips and Tricks
Use a food processor to chop the herbs and garlic more quickly and uniformly. Adjust the consistency of the sauce to your liking by adding more or less olive oil. For best results, cover and refrigerate the sauce overnight and bring it back to room temperature before serving.Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 14mg | Potassium: 87mg | Fiber: 1g | Sugar: 0g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
