Chimichurri is an Argentine sauce and marinade. It’s commonly used on steak, however it goes just as well with fish and chicken. The parsley and garlic add bright flavors. The vinegar adds a hint of acidity to your dish. Chimichurri is fast and easy to make, so you’ll find that it becomes a regular addition to your meals.
Normally I would use olive oil in any dip, dressing, or sauce, but I find that it detracts from the flavor of the other ingredients in chimichurri.
Recipe:
- 1/2 cup Vegetable Oil (substitute olive oil if you’d like, but it will affect the flavor)
- 2 tbsp Red Wine Vinegar
- 1/2 cup Roughly Chopped Italian Parsley (flat leaf parsley is okay)
- 2 tbsp Roughly Chopped Cilantro (optional, otherwise replace with same amount of parsley)
- 2 cloves Finely Chopped Garlic
- 1 tbsp Finely Chopped Shallot (optional, otherwise replace with another clove of garlic)
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper (optional)
Directions:
- Wash the parsley and cilantro, and remove the large stems. Roughly chop or place into a food processor. If using a food processor, pulse it slowly so as not to pulverize the parsley and cilantro. Move to a mixing bowl.
- Finely chop the garlic and shallot. Add to the mixing bowl along with the oregano, crushed red pepper, salt, and pepper.
- Pour in the vegetable oil and red wine vinegar. Mix together well and refrigerate for 30 minutes to come together.
- Marinade, baste, or top your favorite protein or vegetables.