This addictive chimichurri from Argentina makes a wonderful marinade for grilled meats, or a tasty dressing to drizzle over anything from fish to vegetables and salads.
Originally from Argentina, this sauce is popular throughout South America where it is prepared in slightly different ways.
There are two types of chimichurri – this is the chimichurri verde (green sauce) and there is a chimichurri rojo (red) which uses hot peppers.
Chimichurri is perfect for barbeques! It can be used as a marinade for grilled meats, to baste, or as a dressing over vegetables and salads.
The basic recipe for chimichurri verde uses parsley, olive oil, onion, red pepper, vinegar, garlic and oregano.
Fresh ingredients are chopped finely or blended together, then the salt, oil, vinegar and chilli is whisked in.
Chimichurri sauce can be used straight away or stored in the fridge for a day.
- 1 cup fresh parsley
- 2 shallots
- 4 cloves garlic
- 2 tablespoons fresh oregano leaves or ½ teaspoon dried oregano
- 1 red jalapeño, deseeded
- 6 tablespoons olive oil
- ¼ cup red wine vinegar
- salt and pepper to taste
- Blend the parsley with the garlic, oregano, shallot and jalapeño. Transfer to a bowl and mix in the olive oil, vinegar, salt and chilli flakes. Use as a marinade or dressing over steak, chicken, fish or vegetables.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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