The Best Chimichurri Recipe
Chimichurri is a staple in our house and an essential part of Argentinean cuisine. This sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic. We use chimichurri on lots of different foods , like bbq meats, empanadas, bread dip, and one of my favorites Milanesa (breaded fried steak). This is my best recipe. From our house to yours, enjoy!
The Best Chimichurri Recipe
A traditional argentine sauce
Ingredients
- 3 bunches Parsley
- 1 tsp Red pepper flakes
- Salt and pepper
- 1 tsp Pimenton
- 2 tbsp Red wine vinegar
- 2 tbsp Argentine oregano
- 4 Garlic cloves
- 1 Roasted red pepper
- 1/2 cup olive oil
Instructions
- Finely chop the parsley and add to a bowl. Next mince garlic and add along with all other ingredients. Let rest while red pepper is roasting. Roast red pepper under broiler in oven until skin is charred and welted. Take the red pepper out of the oven and let cool. Peel the skin and pour the juice from the pepper into the bowl of chimichurri. Remove seeds, and dice. Add the diced pepper to the chimichurri. Chimichurri is best when you let marinade for a day or two. Enjoy!