Chimichurri
Chimichurri. 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. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. DIRECTIONS Pulse parsley in processor to chop. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and. In Argentina, chimichurri is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, lamb, or even pasta. To make Chimichurri you need 8 ingredients and 3 steps quickly.
The ingredients needed to make Chimichurri:
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1/2 cup of olive oil
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2 tbsp. of Red wine vinegar
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1/2 cup of chopped flat leaf parsley
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3-4 cloves of minced garlic
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2 of small chillies (seeded and diced)
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3/4 tsp of fresh or dried oregano
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1/2 tsp of black pepper
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1 tsp of coarse sea salt
Steps to make Chimichurri:
- Mix all ingredients together and place in a clean jar with seal.
- Refrigerate and leave for a day to let flavours combine.
- Lasts about 6 months. Unless its all eaten first.
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats. Accompanying grilled meats is the ubiquitous chimichurri sauce. This popular sauce is made with parsley, oregano, garlic, olive oil, and red wine vinegar. Red pepper flakes, salt, and pepper give it an additional punch.
