Chimichurri from Uruguay & Argentina
The best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads.
Ingredients
Servings
- 120 ml olive oil
- 2 tablespoons red wine vinegar
- 120 ml parsley (finely chopped)
- 3 -4 cloves garlic (finely chopped or minced)
- 2 red chilies (small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
- ¾ teaspoon dried oregano
- 1 teaspoon coarse salt (level)
- ½ teaspoon pepper (to taste (about 1/2 teaspoon))
Instructions
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Chop the garlic and chili slowly. Add more until reaching your desired taste. Mix all ingredients in a bowl. Add salt and pepper.
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Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours if time allows.
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Use it to baste meats (chicken or steaks) while grilling or barbecuing. Don't use it as a marinade; baste the meats with chimichurri instead.
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Notes
Tip
Adjust the chimichurri to suit your tastebuds with more or less chili, salt and pepper!
Committed to this collection by the hand of Hunter.
