Description
Traditional Argentinian Chimichurri (Aderezo Chimichurri) is a tasty fusion of minced parsley, garlic, oregano, red wine vinegar, and olive oil. A versatile sauce for grilled meats, seafood, and vegetables.
Chimichurri sauce is casual yet elegant. Tangy, easy to prepare, and packed with healthy ingredients. It goes well on just about anything.
Ingredients
Scale
- 1/2 cup of Olive Oil (Extra Virgin preferred)
- 3 tablespoons of Red Wine Vinegar
- 3 to 4 Garlic Cloves (finely crushed or minced)
- 1/4 cup of finely Chopped Flat Italian Parsley
- 1 teaspoon of Red Chili Pepper Flakes
- 1 tablespoon of Dried Oregano
- 1 tablespoon of Water
- 1 and 1/2 level teaspoon of coarse Salt (like Kosher)
- 1/2 teaspoon of Black Pepper
- 1/2 teaspoon of Sugar (optional)
Instructions
- Crush the garlic with a garlic presser (best method to get the best flavor) or finely mince them.
- Finely chop the parsley and then measure until you have 1/4 cup.
- Combine with all remaining ingredients in a medium-sized bowl and mix well with a spoon.
- Allow it to sit for 10 minutes to let the flavors meld. Ideally, let it sit for an hour if time allows before serving.
- Save any remaining sauce in an air-tight container or glass jar.
Notes
- The Chimichurri can be made ahead but should be kept refrigerated. It is best if used within 24-48 hours.
It can be used to marinate or baste meats (chicken, pork or steaks) while grilling or barbecuing.
On seafood, you can use it for basting or add it as a topping. I don’t recommend marinating seafood in Chimichurri because the acid from the vinegar may toughen the gentil seafood. - Chimichurri is best stored in an airtight container or glass jar in the refrigerator. It will keep for about 5 days. Note that Chimichurri may harden in the fridge, bring to room temperature before serving.
- Chimichurri may be frozen for one month. Defrost in the refrigerator overnight for best results or at room temperature. Do not apply heat.
- Why is my chimichurri sauce bitter?
Parsley has a slightly bitter taste and may contribute to some bitterness in Chimichurri. Too much Garlic and or Oregano can also make it bitter. Even Olive oil can have some bitter notes. I included 1/2 teaspoon of sugar as optional in this recipe to offset any possible bitterness. I have also found that adding a bit of water as included in this recipe helps.
