If you haven’t had Chimichurri Sauce before, you’re going to love the flavors of this recipe!
Originally it’s from Argentina, known as “Argentine Pesto” and very popular in Uruguay (where I discovered it while living there).
In Uruguay and Argentina, Chimichurri is served on the side with most grilled meats (beef, chicken, pork, lamb). It can also be used as a marinade (giving your meat 24 hours to marinate will do wonders for the flavors and tenderness).
You can also mix it with rice or potatoes for extra flavor. Make this recipe once, and you’ll make it over and over because you’ll always want a jar in the fridge.
Chimichurri Sauce Recipe
- 2 cups flat-leaf parsley - minced
- ¼ cup fresh oregano leaves - minced
- 10 cloves garlic - peeled and finely minced
- 2 tablespoons onion - minced
- 2 teaspoons crushed red pepper flakes
- 1 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Cutting Board
- 16 ounce glass jar
- Finely mince all of the ingredients and place them in a bowl.
- Mix in the olive oil and red wine vinegar, then transfer to a pint sized mason jar in the refrigerator.
- Allow the flavors to meld for at least a few hours before serving alongside your favorite grilled or roasted meat.