Beginner
Brazilian
Pão de Queijo (Cheese Bread)
Source: Traditional
45 min690 kcal
VegetarianGluten-free
Chimichurri
A punchy raw sauce of parsley, garlic, oregano, vinegar and oil — Argentina's essential partner for grilled meat.
Source
Recipe by Argentine tradition · 🏺 Traditional
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 10 min🍽 6 servings🔥 90 kcal🇦🇷 Argentina🌶️
VeganVegetarianGluten-freeDairy-freeHalal
Steps
Chop the parsley and garlic finely by hand for the best texture — a food processor makes it watery.
Combine them with the oregano and chili flakes in a bowl.
Stir in the red wine vinegar and a good pinch of salt.
Pour in the olive oil and mix until loose and spoonable.
Let it stand at least 20 minutes so the flavors marry.
Spoon over grilled steak, chicken or vegetables.
💡 Tips
- Hand-chopping keeps the sauce bright and textured.
- Resting it before serving mellows the raw garlic.
- It keeps for days in the fridge and improves overnight.
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