This Chimichurri is the definition of addictive. Not kidding ever since I made this I've been adding it on top of my omelettes, salads and all types of meats.
Chimichurri is a loose oil-based sauce originated from Argentina. It's zesty, pungent and herbaceous.
The secret to making a flawless Chimichirri is to start off with a little of the boldest ingredients like chili and garlic. Then gradually adding more until you reached your preferred taste. Remember you can always add more but you can’t take it out.
DISCLAIMER: A traditional Chimichirri is made by CHOPPING up all the ingredients and mixing them together. With the end result being a loose-oil sauce. Which is perfect for marinading meats and dressings. HOWEVER, I prefer pulsing the ingredients in a food processor because I like the thick consistency (as pictured above). To blend or not to blend, the choice is yours.
Ether way you’re going to make a fresh and flavorful sauce.
An addicting tangy, zesty, herbaceous sauce that elevated any dish. As well as a great marinade for meats.
- 2-4 Tbsp EVOO
- 1 bunch Italian parsley finely chopped
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1 Tbsp red wine vinegar
- 1 tsp sea salt more to taste
- 1 tsp freshly ground black pepper more to taste
- 2 ½ cloves garlic crushed
- 1 red chili or 2 Tbsp red chili flakes
- ½ lemon juiced zested
- 1 Tbsp runny honey, meaning not thick
- 2 stalks white part of a green onion
Roll the fresh mint, parsley, and basil into a tight roll and chop through only once. Crush the garlic and transfer garlic and chopped herbs to mortar and peste. Add Evoo, red wine vinegar, red chili, 1 tsp of lemon zest and the white part of a green onion. Gently crush and grind with the mortar and pestle. Add a more EVOO. Taste, season with salt, pepper and honey. Once your satisfied with the flavor add lemon juice at the end right before serving.