Try the best chimichurri recipe you can make! This classic Argentinian sauce that goes not only on steaks but vegetables, fish, and empanadas!
The first time I had chimichurri sauce was on a trip to Argentina over 17 years ago. Not only did I immediately fall in love with the beef but the chimichurri sauce that it was drowned in. Spending two weeks in that beautiful country not only helped me appreciate their culture but also their cuisine.
Since then I have been hook on chimichurri because of the simplicity of the sauce but also how easy it is to make. This is the basic recipe I use and then add to it from time to time by substituting different herbs and how you can vary on the flavors. Here is the chimichurri recipe sauce, I hope you enjoy it!
- 1 bunch italian parsley
- 1 cup fresh oregano
- 3 garlic (cloves minced)
- 1/4 tsp chili flakes
- 2 tbsp sherry vinegar (or red wine)
- 1 1/2 cup olive oil
- 1 1/4 tsp salt
Place garlic and herbs into a food processor and puree for 10 seconds. Stop the processor and scrap the sides of the bowl. Then puree again and while the processor is on add 1/2 cup of the olive oil. Then pour the contents of the processor into a bowl and add the remaining olive oil, chili flakes, and vinegar. Season with salt, stir and combine all the ingredients together. The longer the sauce marinades together, the more the flavors will come out. Place in a container, until ready to use.