Argentinian Chimichurri

8 INGREDIENTS • 3 STEPS • 2HRS 15MINS

Argentinian Chimichurri

Recipe

Transport your palate to the Pampas with authentic Argentinian Chimichurri. This herb-packed condiment is the soul of asado, elevating grilled meats to new heights.

Transport your palate to the Pampas with authentic Argentinian Chimichurri. This herb-packed condiment is the soul of asado, elevating grilled meats to new heights.

Sergio at SideChef

Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳

https://www.sidechef.com

2HRS 15MINS

Total Time

$0.31

Cost Per Serving

Ingredients

Servings

8

us / metric

45 g

Finely Chopped Fresh Parsley

4 cloves

Garlic, minced

2 Tbsp

Finely Chopped Oregano Leaves

or 2 tsp Dried Oregano

120 mL

Vegetable Oil

or Light Olive Oil

2 Tbsp

Balsamic Vinegar

1 tsp

Crushed Red Pepper Flakes

optional

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

128

Fat

13.6 g

Protein

0.1 g

Carbs

2.6 g

Sergio at SideChef

Content Operations Manager at SideChef. Gourmand, Home Cook, Cookie Enthusiast 🥳

https://www.sidechef.com

Author's Notes

For best flavor, consume within 2-3 days.

Store in an airtight glass container in the refrigerator. Chimichurri will keep for up to 1 week when refrigerated. Bring to room temperature and stir before serving. The oil may solidify when cold; this is normal and will liquefy at room temperature.

Cooking Instructions

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step 1

In a bowl, mix Fresh Parsley (45 g), Garlic (4 cloves), and Oregano Leaves (2 Tbsp).

step 2

Add Vegetable Oil (120 mL), Balsamic Vinegar (2 Tbsp), Crushed Red Pepper Flakes (1 tsp) if using, Salt (to taste), Ground Black Pepper (to taste), and stir well.

step 3

Let it sit for at least 2 hours before serving to allow flavors to meld.

step 3 Let it sit for at least 2 hours before serving to allow flavors to meld.

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