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.

Ingredients:

• 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

Instructions:

• 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.

**Note:

• 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 🙂