I love bringing global flavors and techniques into my cooking. Chimichurri is a Latin American sauce that is very common in Argentina. This sauce is very herbaceous and is most commonly paired with steak. However, this is actually a versatile sauce and can be used with fish, chicken, veggies and also pasta.
Be sure to check out our grill halibut recipe that we paired with this sauce.
Estimated Cook Time: 5-10 Minutes
Cook Date: August 11, 2020
1 cup densely packed fresh flat-leaf (commonly referred to as Italian) parsley. Stems removed.
4-5 garlic cloves, diced
2 tablespoons fresh oregano leaves (you can substitute 2 teaspoons of dried oregano)
1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar (you can use red wine vinegar as well)
½ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
Step 1: combine all ingredients in a blender or food processor and blend until sauce is desired consistency.
Note: This way creates more of a puree texture which is not completely traditional. For the traditional method, put the garlic, parsley and oregano in a food processor and give it a few pulses (you can also just chop the ingredients). Place them in a bowl, add the other ingredients mixing well.
Step 2: Serve and enjoy!
Store in an airtight container in the fridge. Can keep for a week or two.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)
See note above. This is not the traditional way but creates more of a puree sauce.