Classic Argentine Country Chimichurri
The undisputed soul of any good barbecue. A rustic and vibrant emulsion where the freshness of the parsley and the power of the garlic are perfectly balanced with the wine vinegar, cutting the fat of the meats for an unforgettable bite.
15 min
Easy
Argentina
8 servings
The story behind
Anyone can make chimichurri; it's easy, but it's a bit of a chore when you have to pick the parsley leaves without the stems. We all used to have to make it in the kitchen. I've seen many ways to make it, but homemade is always the best.
Instructions
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1In a sterilized glass jar or ceramic bowl, place the dried oregano and ground chili.
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2Pour the hot water over the dry spices, stir lightly and let sit for 5 minutes to hydrate and release their essential oils.
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3Add the chopped fresh parsley and garlic cloves to the jar.
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4Add the coarse salt, black pepper and red wine vinegar, mixing well so that the salt begins to dissolve.
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5Pour the neutral oil slowly while stirring with a spoon to integrate all the elements without emulsifying them completely (it should look separate).
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6Taste and adjust the salt or vinegar according to your personal preference.
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7Cover the jar and let the mixture sit at room temperature in a cool, dark place for at least 2 to 4 hours before serving (ideally, make it the day before to allow the flavors to mature).
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8Serve generously on cuts of meat fresh from the grill or on hot empanadas.
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