Grilled steak? Grilled chicken? Grilled fish? Grilled vegetbales? Or maybe even a grilled sandwich? What do all these have in common? They go great with chimichurri! There are many, many recipes for chimichurri out there and this one so far is my favourite.
Chimichurri is an oil based condiment, super easy and quick to make and adjustable to your taste. I like mine garlicky and spicy, but the amounts can easily be adjusted to just how you like it.
Recipe by Café Delites.
Argentinian Chimichurri Sauce
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 big bunch flat leaf parsley, leaves & stems, roughly chopped
- 2-3 cloves garlic , chopped
- 1 red chili, deseeded and chopped
- 1 tsp dried oregano
- 1 tsp coarse salt
- pepper, to taste
Add all the ingredients to a blender and mix well until an oily mixture. I like it quite smooth but I don't mind seeing a few chunky bits in between.
Taste and adjust with either vinegar, salt, pepper, chili or garlic to taste. But remember the flavours will get stronger after it's had time to rest for a while.
If time allows, let it sit for more than 2 hours to release all of the flavours into the oil before using.
If you don't have the time, wait at least 10 minutes.
- Chimichurri can be prepared ahead of time and can be stored in the fridge for 2-3 weeks.
- Use it to baste meats or vegetables (chicken or steaks) while grilling or barbecuing. I also love to use it on ham sandwiches or as a drizzle in soup.