South American chimichurri (Print-Friendly Version)
An herby and zesty South American sauce with parsley, garlic, red chilies, and olive oil. Perfect to drizzle over meat or toss into salads.
# Ingredients:
→ Main Ingredients
01 -
½ teaspoon pepper, adjust to your liking
02 -
3-4 garlic cloves, finely minced or chopped
03 -
1 level teaspoon coarse salt
04 -
½ cup flat-leaf parsley, finely diced
05 -
¾ teaspoon oregano, dried
06 -
2 tablespoons vinegar, red wine
07 -
1 small red chili, seeded and finely sliced (or 2 if you like more heat)
08 -
½ cup olive oil, extra virgin
# Steps:
01 -
Toss everything into a bowl, then give it a good mix until it looks well blended.
02 -
Leave the mixture to sit for 5-10 minutes so the flavors can meld into the oil. If you're not rushed, let it sit for a couple of hours for an even deeper flavor.
03 -
If needed, you can make chimichurri ahead and store it in the fridge for up to a day.
04 -
Brush it over meats like steak or chicken while grilling. Spoon some over cooked meats when serving, or try it as a zesty salad dressing.
# Notes:
01 -
In Uruguay and Argentina, chimichurri is commonly used as a basting sauce or served on the side, though you can marinate with it if you'd like.
02 -
Adjust the seasoning—like chili, pepper, or salt—to match how you like it best.
03 -
For the freshest taste, stick to fresh ingredients, especially parsley and garlic.