Argentinian Chimichurri

This sauce goes great with steak, as well as just about everything else. It is best to let it sit for 48 hours to give the flavors plenty of time to marry.

Total Time

15min

4.8

10 Ratings

Author: The Fuddhist

Servings:

Ingredients

•

2 cups

Fresh Parsley

•

3 cloves

Garlic

•

3 Tbsp

Dried Oregano

•

1 Tbsp

Crushed Red Pepper Flakes

or 1 Red Jalapeno Pepper, minced

•

1 Tbsp

Sea Salt

or Kosher Salt

•

1 Tbsp

Sunflower Oil

or Canola or Olive Oil

•

4 Tbsp

Water , boiled

•

4 Tbsp

Red Wine Vinegar

•

1 Tbsp

Ground Black Pepper

Cooking Instructions

Finely chop the Fresh Parsley (2 cups) .

Measure out the chopped parsley (2 cups) to make sure you have enough.

Mince the Garlic (3 cloves) .

Measure the Dried Oregano (3 Tbsp) , Crushed Red Pepper Flakes (1 Tbsp) , Sea Salt (1 Tbsp) , and Ground Black Pepper (1 Tbsp) .

Add the chopped parsley, minced garlic, and spices to a glass mason jar.

Pour the Water (4 Tbsp) and Sunflower Oil (1 Tbsp) into the jar.

Add in the Red Wine Vinegar (4 Tbsp) .

Stir the chimichirri together. There is no need to shake. Cover and refrigerate. Let it sit for at least 24 hour, so the flavors have time to come together. It will hold for up to 2 weeks.

Author's Notes

For an authentic chimichurri, do not use a food processor.

Nutrition Per Serving

CALORIES

FAT

1.6 g

PROTEIN

0.2 g

CARBS

1.6 g