Argentinian chimichurri is one of the most flavorful sauces that is unbelievably easy to make, and it adds flavor to any meal. It takes less than 15 minutes to make.
We have had chimichurri sauce before, but the true flavor and love for it developed when we visited Argentina, where every massive platter of meat was served with chimichurri on the side. We just could not get enough of it and every waiter would always tell us “It’s easy to make!”
We finally decided to give it a try now that we have an earth box that is being overtaken by oregano and parsley. It truly is easy to make, it can last for weeks in the fridge and after you make it yourself you will never settle for store-bought chimichurri again.
It pairs great with grilled meats, lamb, chicken, and even vegetables.
1 cup fresh parsley, chopped
2 garlic cloves, diced
2 tbsp fresh oregano, chopped
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
¼ tsp red pepper flakes
salt & pepper to taste
Step 1: Finely chop parsley, oregano, and garlic. You can use a food processor to chop the herbs and garlic.
Step 2: Stir in olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Adjust the seasonings as needed.
Step 3: Serve immediately or refrigerate. It can be stored for up to 3 weeks in the refrigerator.
Step 4: It pairs great with any meat, most fish or it can just be used as a dipping sauce for nice crusty bread.
Step 5: Bon Appétit!