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Chimichurri is a vibrant and flavorful sauce commonly used in Argentinian cuisine, often served with grilled meats. Hereโs a simple and authentic recipe to make chimichurri!
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Ingredients:
- 1 cup fresh parsley leaves (packed)
- 1/2 cup fresh cilantro leaves (packed)
- 4 garlic cloves
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Instructions:
Prep the Herbs:
- Finely chop the parsley, cilantro, and oregano. Alternatively, you can use a food processor to chop them more finely and evenly.
- Finely chop the parsley, cilantro, and oregano. Alternatively, you can use a food processor to chop them more finely and evenly.
Prep the Garlic:
- Mince the garlic cloves finely. You can also use a garlic press.
- Mince the garlic cloves finely. You can also use a garlic press.
Mix the Ingredients:
- In a medium bowl, combine the chopped herbs and minced garlic.
- Add the red wine vinegar and lemon juice, if using.
- Stir in the olive oil until well combined.
Season:
- Add the red pepper flakes, salt, and black pepper to taste. Adjust the seasoning as necessary.
- Add the red pepper flakes, salt, and black pepper to taste. Adjust the seasoning as necessary.
Rest:
- Let the chimichurri sit at room temperature for at least 15-30 minutes to allow the flavors to meld together.
- Let the chimichurri sit at room temperature for at least 15-30 minutes to allow the flavors to meld together.
Serve:
- Serve the chimichurri with grilled meats, vegetables, or as a marinade.
Tips:
- Adjust Consistency: If you prefer a thinner chimichurri, add more olive oil or a splash of water.
- Storage: Store in an airtight container in the refrigerator for up to a week. Stir before serving as the oil may separate.
Enjoy your homemade chimichurri!
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