Herbaceous Argentinian chimichurri can be used as a marinade, a finishing sauce, or condiment.
You only need six inexpensive ingredients and five minutes to make this versatile condiment.
Use it to marinate chicken, beef, pork, lamb, fish, shrimp, and vegetables. Use it to zest up a burger or sandwich. Also great in eggs or as a pizza topper. You can also sit it on the table as a condiment.
Chimichurri
Fresh and herby condiment for meats
Ingredients
- 1 cup packed flat-leaf parsley I use the whole bunch.
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 3-4 cloves garlic chopped
- 2 Fresno chilies chopped
- 2 tbsp fresh oregano or 1 tsp dried
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
Instructions
- Add the chopped parsley, garlic, oregano, red chili, red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).
- Add the olive oil and gently mix to combine.
- It is best to let it sit for 15 minutes, but if you can, up to two hours.
- Store in an airtight container in the fridge.
- It can be used as a marinade, a finishing sauce, or a condiment.
- Great on grilled steak, pork, fish, shrimp, or vegetables.
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