Chimichurri

A delicious & quick Argentinean Chimichurri made with fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. It’s the best accompaniment to any grilled meats and vegetables!

Just like any other latin recipe out there, there are tons of variations of this Chimichurri according to the region.

After playing with a different seasonings, I settled on this and I’m very happy about the depth of flavors it has due to all of the different spices.

The sauce itself it’s not spicy (or hot) and it tastes much better if you let it sit in your fridge for a couple of days or at least 24 hours. All of the flavors will just intensify!

How to make Chimichurri

• Mince the parsley and place it in a glass bowl or mason type jar.
• Crush the garlic in a mortar to almost a paste consistency. Add to the bowl with the fresh parsley.
• Add the rest of the ingredients and mix well. Cover with plastic wrap of a lid and refrigerate for 24 to 48 hours to infuse all of the flavors together.
• Before serving, bring to room temperature.
• Store refrigerated in a sealed container for up to two weeks.

Cook’s notes:

As with other recipes, the spices are always “according to taste” and this one is no exception. Use my recipe as a guide but adjust to taste as needed.

Another note I would like to make is that I use avocado oil instead of olive oil. The avocado oil has almost no flavor and I feel that it won’t clash with all of the herbs that are present on this recipe.

I recommend you serve this delicious Chimichurri with my fabulous Seasoned Grilled Pork Tenderloin. The low fat cut of the Pork Tenderloin truly benefits from the spices and oil in the Chimichurri.

Print