Chimichurri, Argentina’s Fresh Herb Sauce
A fresh Argentine sauce with parsley, garlic, chilli, vinegar and olive oil, perfect for grilled meats.
Ingredients
- 1 large handful of fresh parsley
- 2–3 garlic cloves
- 1 fresh chilli or ½ teaspoon of chilli flakes
- 2 tablespoons of red wine vinegar
- 6 tablespoons of olive oil
- 1 teaspoon of dried oregano
- ½ teaspoon of ground cumin
- Salt & pepper
- Optional: paprika & lemon juice & zests
Method
Prepare the herbs Finely chop the fresh parsley. Avoid blending it, as keeping some texture gives the chimichurri its characteristic appearance.
Prepare the aromatics Finely chop the garlic and chilli. Add them to a bowl with the chopped parsley.
Add the spices Add the dried oregano, cumin, salt and pepper and mix everything together.
Add the vinegar Pour in the red wine vinegar and mix well. Let it sit for 5–10 minutes so the vinegar can soften the garlic and chilli and bring out their flavours.
Add the oil Slowly add the olive oil while stirring until everything is well combined.
Let it rest Leave the chimichurri to rest for at least 15–30 minutes before serving. For a deeper flavour, you can prepare it a few hours in advance and keep it refrigerated.
Serve Bring it back to room temperature before serving. Spoon generously over grilled beef, steak, chicken, vegetables or potatoes.
I cook dishes like this one in people's homes across Cape Town.
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