This quick and easy chimichurri recipe is a fantastic way to use up fresh herbs. Originating in Uruguay and Argentina, this South American green sauce is traditionally served with barbecued meats but can also be used as a marinade, salad dressing, and dip for flatbread. It has a fresh, bright flavor with a taste bud-tingling vinegary kick.
Though it takes a little longer, we recommend making your chimichurri by hand rather than in the food processor. This will stop it from becoming paste-like and give it a more interesting and authentic texture.
Ingredients:
- 1 cup cilantro, finely chopped
- 1 cup flat-leaf parsley, stalks discarded, and leaves finely chopped
- 4 garlic cloves, minced
- 1 banana shallot, finely diced
- 1 red chili, finely chopped
- 5 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
Instructions:
- Mix together the fresh herbs, garlic, shallots, red chili, salt, and oregano.
- Add the olive oil and vinegar and leave to sit for at least 10 minutes and up to 2 hours before serving to give the flavors time to infuse.
- Serve this punchy green sauce with grilled meats, steak, roasted veggies, or as a flavorful marinade.
