Argentinian Chimichurri

00:15:00

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.

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Ingredients
- Serves 8 +
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3 clove Garlic
3 tablespoon Dried Oregano
1 tablespoon Crushed Red Pepper Flakes
1 tablespoon Sea Salt
1 tablespoon Sunflower Oil
1/4 cup boiled Water
1/4 cup Red Wine Vinegar
Directions HIDE IMAGES
STEP 1
Finely chop the Fresh Parsley (2 cup).
STEP 2
Measure out the chopped parsley (2 cups) to make sure you have enough.
STEP 3
Mince the Garlic (3 clove).
STEP 4
Measure the Dried Oregano (3 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Sea Salt (1 tablespoon), and Ground Black Pepper (1 tablespoon).
STEP 5
Add the chopped parsley, minced garlic, and spices to a glass mason jar.
STEP 6
Pour the Water (1/4 cup) and Sunflower Oil (1 tablespoon) into the jar.
STEP 7
Add in the Red Wine Vinegar (1/4 cup).
STEP 8
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.
Share Your Tips
Joseph Green
This is a great recipe I will be sharing this.
Matt Stoops
I made this chimichurri and put it on pork steak the flavors were amazing
Duke Colt
Great stuff! Addictive!
Lola.Martin
I'm so happy with this! It goes so well with my husband's steak.
chef Miguellara
Good job .. I will make it my own
Mandy Tennor
I can't get enough of this!
Stephanie Mint
I have been looking for a good chimichurri and this one is great cuz u can save it for later.
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