Chimichurri Sauce
Chimichurri sauce is a delicious and flavorful uncooked table condiment served with grilled meat, seafood, and vegetables.
I recently tried a recipe for the best chimichurri sauce that I found on Cafe Delites. This delicious flavor-packed chimichurri sauce from Argentina and Uruguay is an uncooked condiment that’s normally slathered over grilled steaks, chicken, and pork, but it’s also very delicious drizzled on seafood, veggies, and grains. Make sure not to blend this sauce in a food processor or blender, it’s supposed to be a loose, oil based sauce, with fresh herbs, vinegar, garlic, and chilies.
Chimichurri Sauce
Ingredients:
- 1/2 cup good quality olive oil
- 1/2 cup fresh parsley, finely chopped
- 2-3 tbsp red vinegar, to taste
- 3 cloves of garlic, minced
- 1-2 red chilies, minced
- 2 tsp shallot, minced
- 1 level tsp coarse salt
- 3/4 tsp dried oregano
- 1/2 tsp freshly cracked black pepper
How to Make Chimichurri Sauce
Combine the olive oil, chopped parsley, red vinegar, garlic, chilies, shallot, salt, dried oregano, black pepper in a bowl. Allow the chimichurri sauce sit for at least 15 minutes up to 2 hours to allow flavors time to mingle.
Use chimichurri sauce as a condiment or to baste meats, seafood, and veggies while grilling or barbecuing.
Store in an airtight sealed small glass jar in the refrigerator.
Equipment
- Small Glass Jar with Lid
Ingredients
- ½ cup good quality olive oil
- ½ cup fresh parsley finely chopped
- 2-3 tbsp red vinegar to taste
- 3 cloves of garlic minced
- 1-2 red chilies minced
- 2 tsp shallot minced
- 1 level tsp coarse salt
- ¾ tsp dried oregano
- ½ tsp freshly cracked black pepper
Instructions
- Combine the olive oil, chopped parsley, red vinegar, garlic, chilies, shallot, salt, dried oregano, black pepper in a bowl. Allow the chimichurri sauce sit for at least 15 minutes up to 2 hours to allow flavors time to mingle.
- Use chimichurri sauce as a condiment or to baste meats, seafood, and veggies while grilling or barbecuing. Store in an airtight sealed small glass jar in the refrigerator.
I have only made chimichurri as a beef marinade and it was cooked on the meat. After a search of my blog, I discovered it was way back in 2010 but I have considered it several times since then. This post has inspired me to recreate that same meal which we really enjoyed.