Chimichurri is a must have at any Argentine asado. It's an uncooked sauce, made of parsley, garlic, oil and vinegar. Of course every family has it's secret recipe, and we're sharing ours!
You can totally use a food processor to chop the herbs for this Chimichurri, but there’s something immensely satisfying about getting out a chunky chopping board and your biggest knife, and hacking away at the pile of herbs, scraping it all back together and then hacking away again. So let it all out, and go make some hand chopped chimichurri!
This is delicious drizzled over literally anything - steak, chicken, fish, halloumi, bread… there are no limits! Xoxo Kirsty
Ingredients (serves 4-6)
1/2 cup parsley, finely chopped
3 sprigs fresh oregano, leaves only, or 1/2 teaspoon dried oregano
3 garlic cloves
1/2 cup (120ml) extra virgin olive oil
2 tablespoons (30ml) red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like it
Bunch together the parsley, oregano and garlic on your chopping board and chop away until it is all one big heap of finely chopped herbs. Place in a small bowl.
Add to that olive oil, red wine vinegar, red pepper flakes, salt, pepper. Stir to combine and allow the flavors to meld for 10-15 minutes before checking for seasoning.
If you’re using a food processor, process the parsley, oregano and garlic. Stir in the rest of the ingredients. Enjoy!