Chimichurri is a gift from Argentina and Uruguay. Fresh herbs mixed with some flavorings and oil make it one of those condiments that go well on almost everything. It’s typically served with freshly grilled chorizos or steaks, but we love serving it with any protein especially something lean like fish. You can even add more lemon juice to it and use it as a salad dressing. Once you have it in your fridge you will see how versatile it actually is.
The trick to chimichurri is letting it sit for at least 30 minutes before you serve it so it has time for all the flavors to meld together.
Prep time – 10 minutes | Cook time – 0 minutes | Serving size – makes about 2 ½ cups
- 1 cup parsley, chopped
- 2 tablespoons of white wine vinegar
- 2 tablespoons of lemon juice
- 1 teaspoon of crushed red pepper flakes
- 2 garlic cloves, finely minced
- 1 teaspoon of salt and freshly cracked pepper
- ½ teaspoon of dried oregano
- 2 cups of extra virgin olive oil
- Add everything into a bowl and mix until thoroughly combined. Taste and adjust with salt and pepper if needed.
- There will be a layer of oil over the herbs once the mixture settles, which is exactly what you want to see.