Argentinian Chimichurri
Servings
8
servingsPrep time
10
minutesResting time
10
minutesIngredients
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic, finely chopped or minced
2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon of coarse salt
pepper, to taste (about 1/2 teaspoon)
Directions
- Mix all ingredients in a bowl. Allow sitting for 5-10 minutes to release all of the flavors into the oil before using. Let it sit for more than 2 hours if time allows.
- Chimichurri can be prepared earlier than needed and refrigerated for 24 hours if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. You can use it as a marinade. Also, add a couple of tablespoons over your steak to serve.
