Argentinian-Style Chimichurri Sauce
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Loading... - Michael Fortin
- 06 Jan 2022
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Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings:10 to 12 servings
Yield: 1 cup
Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada or barbecued mixed grill (see below for further definition). It goes great with chicken and fish and is a must with grilled chorizo sausages. Chimichurri works well as a marinade and also gives a spark of flavor to vegetables.
Some people prefer more garlic, some prefer only parsley, and others even add fresh tomatoes—experiment to come up with your own signature chimichurri and change the proportions to suit your taste.
Ingredients
3 to 6 cloves garlic, to taste
2 tablespoons chopped red onion
2 cups flat-leaf parsley, firmly packed
1/4 cup fresh cilantro, optional
1/4 cup fresh oregano leaves, or 1 teaspoon dried oregano, optional
1 tablespoon lime juice, or to taste
2 tablespoons red wine vinegar, or to taste
1/2 to 3/4 cup olive oil
Kosher salt, to taste
Red pepper flakes, to taste
Steps to Make It
Gather the ingredients.
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In a food processor, pulse the garlic and chopped red onion just until they are finely chopped.
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Add the parsley, cilantro, and oregano, as desired, and pulse briefly, just until the herbs are finely chopped.
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Transfer the mixture to a separate bowl.
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