Argentine Chimichurri Sauce
Argentine Chimichurri Sauce. In Argentina, where grilled beef ("asado") is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it's a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). Chimichurri is one of the most delicious and versatile sauces around. This is the simplest way to make authentic Argentinean chimichurri. The greatest thing about authentic Argentinean food is that it is easy to make and hard to screw up!. To make Argentine Chimichurri Sauce you need 8 ingredients and 2 steps quickly.
The ingredients needed to make Argentine Chimichurri Sauce:
-
2 cup of Italian parsley, fresh
-
4 clove of garlic
-
1/4 cup of oregano, fresh
-
1/4 cup of red wine vinegar
-
1/2 tsp of crushed red pepper
-
1/2 tsp of sea salt
-
1 of ground black pepper
-
1 cup of olive oil, extra virgin
Steps to make Argentine Chimichurri Sauce:
- Place all ingredients except for olive oil into a food processor. Process until finely chopped, about 1 minute. As you blend the ingredients in the processor, slowly add the olive.
- Put sauce in an air tight container and let sit in fridge for a few hours before use (for best results). Stir before use.
High in fat and full of flavor. Use it to enhance your meat dishes. Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. Photography Credit: Elise Bauer Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this. Chimichurri is an uncooked sauce used principally on grilled meat.
