Experience the zest of Chimichurri Sauce, a lively blend from Argentina and Uruguay. Made with fresh herbs, garlic, and a hint of chili, it's the ideal topping for grilled meats and veggies, and an excellent marinade for an extra flavor boost.
Begin by thoroughly washing and drying the parsley. Trim off the thick stems, finely chop the leaves, and place them in a mixing bowl.
Wash and dry the fresh oregano leaves. Finely chop them along with the onion and garlic, adding all to the bowl.
Include the chopped red chili, ground black pepper, salt, red wine vinegar, and olive oil in the bowl. Stir everything together well.
For the best flavor, let the Chimichurri Sauce rest in the refrigerator for at least an hour before serving. This resting time allows the spices and liquids to thoroughly infuse the herbs and vegetables, enhancing the overall taste.
To Serve
Serve Chimichurri Sauce as a dip or side for steak, grilled chicken, or roasted meats. It's also a fantastic marinade to infuse flavor into your meat before cooking.
Notes
Chimichurri Sauce Tips for Perfection:
Fresh Herbs: The secret to a vibrant Chimichurri is using fresh parsley and oregano. Wash and dry them well for the best flavor. While fresh oregano is ideal, 1 teaspoon of dried oregano can work in a pinch.
Chopping Technique: Finely chop the ingredients by hand for the perfect texture. Avoid a food processor to prevent creating a paste-like consistency. If you do use one, pulse carefully to retain some texture.
Customize the Heat: Adjust the heat to your liking. Start with one regular red chili or ½ teaspoon of chili flakes, then add more as needed. Thai red chili adds a robust kick, but it's all about personal preference.
Balancing Liquid Bases: Stick to the recommended amounts of red wine vinegar and olive oil. Overdoing either can make the sauce too sour, acidic, or oily. The right balance is key for authentic flavor.
Garlic to Taste: While the recipe suggests 6 cloves of garlic, feel free to tailor this to your taste. Less garlic will still give a great flavor without overpowering the sauce.