Chimichurri is an Argentinian herby concoction that takes any dish to the next level.
I don’t know how I feel about calling this a sauce, because you can use this as a marinade, a dipping sauce, or a condiment.
This versatile mixture of herbs goes well just about any kind of protein, beef, chicken, fish, eggs and especially chorizo!
Key Note: Chimichurri is primarily a parsley and garlic recipe, but you can feel free to add your favorite fresh herbs. I know I’m not supposed to add cilantro but I do ¯\_(ツ)_/¯
But if you want to stick to the authentic version stick to parsley and oregano only.
- 1/3 cup chopped parsley leaves
- 2 tbsp chopped oregano leaves (or 1 tbsp dried oregano)
- 3-4 chopped garlic cloves
- 1 tbsp red pepper flakes
- 1 tsp red wine vinegar
- 1 tbsp chopped cilantro (optional)
- 1 tsp chopped scallions (optional)
- 1/2 tsp minced rosemary (optional)
- 1/4 tsp minced thyme (optional)
- Salt & pepper to your
- Combine all the chopped herbs, garlic and pepper flakes. Then drizzle in the vinegar and olive oil.
- Serve on just about any kind of protein.
- You can refrigerate chimichurri for up to 2 weeks. You can freeze it for up to 2 months! Just take it out and leave it on the counter for an hour or so while you cook and it should be ready by the time you’re ready to eat 🙂