Chimichurri (Argentinian herb and oil sauce)

Chimichurri is Argentina's essential sauce for grilled meat: a vivid, sharp-herby mix of fresh parsley, garlic, oil and vinegar. It comes together in minutes and keeps in the fridge for weeks.

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Method

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1. Finely chop the parsley and garlic, or chop them coarsely in a food processor for a few seconds.
2. Add the olive oil, wine vinegar, oregano, chilli flakes, salt and pepper.
3. Mix well.
4. Let it stand for at least 15 minutes at room temperature so the flavours combine before using. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use freshly chopped parsley, as its flavour is much more vibrant than dried.
• Adjust the amount of vinegar to taste, as the level of sharpness varies from recipe to recipe.
• The flavours come together better on standing, so don't make it just before serving.
• It keeps in a sealed jar in the fridge for up to 2 weeks; just take it out before cooking so it isn't too cold.

Frequently asked questions

What else does chimichurri go with?

Besides grilled meat, it's excellent with roasted vegetables, as a bread dip, or to liven up sandwiches.

Can it be made with coriander too?

Yes, in a Mexican-inspired version, coriander is used instead of or alongside the parsley.

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