Chimichurri

Name: Chimichurri
Total time: 10 min
Yield: 6
Cuisine: Argentine
Ingredients: 45 g Fresh parsley, finely chopped; 4 cloves Garlic, minced; 1 tbsp Dried oregano; 3 tbsp Red wine vinegar; 120 ml Olive oil; to taste Red chili flakes and salt

A punchy raw sauce of parsley, garlic, oregano, vinegar and oil — Argentina's essential partner for grilled meat.

Source

Recette de Argentine tradition · 🏺 Traditionnel

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.

Background on Wikipedia ↗

Watch it being made · 3 videos

BakedMedia Inspired Taste Cooking Habits

⏱ 10 min🍽 6 portions🔥 90 kcal🇦🇷 Argentine🌶️

VéganeVégétarienSans glutenSans produits laitiersHalal

Ingrédients

Portions

🛒 Acheter les ingrédients

Les produits de base sont exclus — seulement ce qu'il faut aller chercher.

★ signale un ingrédient que la recette dit difficile à trouver ou non substituable.

Étapes

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.

💡 Astuces

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.

Chimichurri

Étapes

💡 Astuces

Vous aimerez aussi

Pão de Queijo (Cheese Bread)

Feijoada

Peruvian Ceviche

Moqueca Baiana (Bahian Seafood Stew)

Chimichurri

Étapes

💡 Astuces

Vous aimerez aussi

Pão de Queijo (Cheese Bread)

Feijoada

Peruvian Ceviche

Moqueca Baiana (Bahian Seafood Stew)

Partager cette recette