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.
- 1/2 cup olive oil
- 1/2 cup Italian parsley finely chopped
- 2 Tbsp red wine vinegar
- 1/4 red onion finely chopped
- 1 tsp sea salt more to taste
- 1 tsp freshly ground black pepper more to taste
- 3-4 cloves garlic minced
- 2 small red chilis or 2 Tbsp red chili flakes finely chopped
- 1/2 - 1 lemon juiced
- 3/4 tsp dried oregano more to taste
Combine all ingredients in a mixing bowl. Taste and season accordingly to your preference. If it's too vinegary add more parsley and pepper. If it's too thick add olive oil. If it's too thin add more dry ingredients. If it's too flat add lemon, salt or red chili flakes.
For a creamy texture, combine all ingredients into a food processor Enjoy!