Vida Recetas Editorial
Chimichurri sauce is a classic of Argentine cuisine, although its popularity has spread throughout Latin America. This fresh and vibrant sauce is the perfect accompaniment for grilled meats, but it also enhances the flavor of roasted vegetables, chicken, or fish. Its origins date back to the gauchos, who prepared it to flavor their outdoor meals.
This chimichurri recipe is easy and quick to make, with simple ingredients that you probably already have in your pantry. The key is the combination of fresh parsley, oregano, garlic, chili, and a touch of balsamic vinegar from Modena, which gives it a unique and slightly sweet flavor. The result is a sauce with a perfect balance of acidity, freshness, and a hint of spiciness.
Ideal for those looking for a versatile and flavorful sauce, chimichurri can be used as a dressing, marinade, or simply for dipping bread. Go ahead and make it at home and surprise your guests with this Argentine classic.
Prep
15 min
Servings
1
First of all, put the water and oregano in a small glass or bowl, stir well and leave it for 5 minutes.
Then chop the well-washed parsley without stems with the knife, and once thoroughly chopped, put it in a bowl or salad bowl. Remove the seeds from the chili and also chop it very finely. Peel a garlic and chop it, I chopped it with a garlic press. Add the chili, garlic and oregano to the salad bowl next to the parsley and add the vinegar and 100ml of olive oil. Season and mix everything very well with a mixer.
Then add the remaining oil in the form of a thread at the same time that we are whisking with the whisk.
Reserve in an airtight container and that's how easy we have our chimichurri ready to use.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
