Chimichurri is ketchup of Argentina and loved all over Latin America and now around the world. The delicious condiment is served with grilled meats and a thousand different ways limited only by ones imagination. I love it over grilled vegetables, fish, eggs, meatballs, roast chicken, empanadas or mixed with rice. It’s herbaceous piquant flavors perks up any meal it’s added to.
Chimichurri Sauce
Equipment
- blender or small food processor
Ingredients
- 1 cup fresh flat leaf parsley
- ½ cup Fresh cilantro
- 1 tbsp fresh oregano or ½ tbsp dried oregano
- 2 large cloves garlic chopped
- ¼ cup red wine vinegar
- 1 cup cold pressed e.v olive oil
- ½ Small shallot, finely chopped
- ½ tsp red chili flakes
- 1/2 tsp sea salt
- 1 tsp freshly cracked black pepper
Instructions
- Add the shallot, parsley, cilantro leaves and tender stems, garlic, oregano, salt, and pepper to a food processor. Pulse until well combined, but slightly chunky.
- Transfer the mixture to a small bowl. Stir in the olive oil, vinegar, and red pepper flakes. Stir to combine. Store refrigerated in an airtight container. Stays well for up to 2 weeks.
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Roasted Veggies, mashed purple potatoes with chimmichuri sauce
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