A popular sauce in Argentine cuisine, typically served as a condiment for grilled meats. It’s known for its vibrant green color and bold, herbaceous flavor. The sauce is made primarily from fresh herbs, garlic, oil, and vinegar, with variations in ingredients and proportions depending on personal taste and regional preferences.

INGREDIENTS:

1 cup fresh parsley, finely chopped

3-4 cloves garlic, minced

2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon water

1 teaspoon red pepper flakes

1 teaspoon coarse salt

1/2 teaspoon black pepper, freshly ground

INSTRUCTIONS:

1. Finely chop the fresh parsley and oregano leaves. Mince the garlic cloves.
2. In a bowl, combine the chopped parsley, minced garlic, chopped oregano, red wine vinegar, water, red pepper flakes, salt, and black pepper.
3. Gradually pour in the extra virgin olive oil while whisking continuously to emulsify the sauce. This helps to evenly distribute the flavors.
4. Taste the chimichurri and adjust the seasoning if needed. Add more salt, red pepper flakes, or vinegar according to your preference.
5. Allow the chimichurri sauce to sit at room temperature for at least 30 minutes to allow the flavors to meld together. This resting period enhances the taste of the sauce.
6. Serve the chimichurri sauce alongside grilled meats such as steak, chorizo, or chicken. It can also be used as a marinade or drizzled over roasted vegetables.
7. Any leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to one week. Bring it to room temperature before serving.