Servings: people
Chimichurri (cold herb sauce from Argentina)
The sauce is popular in Argentina and Uruguay and I am also a big fan of it. The combination of the chili's heat, the herbs' aroma, and the garlic blend really well together, and I believe I found a perfect balance here.
Equipment
- Cutting Board
- Knife
- Bowl
Ingredients
Chimichurri
- 45 gram Olive Oil
- 15 gram Parsley
- 10 gram Cilantro fresh
- 2.5 gram Oregano fresh
- 1 clove Garlic
- 0.5 pcs. Chili fresh, without seeds, I used a bit of red chili and jalapenos
- 5 gram Apple Cider Vinegar
- Salt and Pepper
Instructions
- Rinse the herbs and chop them finely.
- Remove the seeds from the chilies and chop them finely. Remember to taste them and add little by little. It is easier to add more heat than to take it away.
- Chop or press your garlic. I chopped mine, and next time I will chop it more finely or press it instead. I ended up with a few pieces that were too large.
- Mix everything together and add the vinegar, oil, salt, and pepper.
- I recommend making it 1.5-2 hours before you need it, so the flavors can blend into the oil. If you don't have time, let it sit and marinate for at least 10 minutes.
- You can easily make the sauce the day before, but then it needs to be refrigerated.
- Your chimichurri is ready to use and should not be heated. Just spread it on your grilled steak or on your bread or vegetables.
- Enjoy.