Chimichurri sauce is a green sauce eaten as a condiment with grilled bbq’d meat that originated in Argentina and is popular in Uruguay, and now around the world. It’s also used as a marinade for your meat. Usually I eat Hren with my steak, which is a Russian condiment of beets and horseradish, but Chimichurri makes for a great fresh change, as condiments go! If you are curious, check out my Hren recipe here.
Argentinian Chimichurri sauce is not to be confused with Chimichurri burger, which is a Dominican Republic pulled pork burger. This is not that! It’s a basic recipe that consists of parsley, garlic, oregano and vinegar, chopped finely and mixed together. You can use a food processor a blend everything together, which is a faster method. I prefer the original hand chopped method, which leaves some texture in the sauce.
There is some creative license with Chimichurri sauce, depending on herbs in your garden. Some recipes include cilantro, or thyme, lemon, basil, paprika or even cumin! Be creative and mix it up. I have so much parsley growing in my garden, and this is a great way to give your steak a nice boost of freshness. I like to add hot chili flakes or finely chopped chili peppers to my Chimichurri sauce for a bit of a fiery boost, but this is optional. Bon Appetit! Приятного аппетита!
- 1 cup firmly packed parsley de-stemmed
- 4 garlic cloves minced
- 2 tablespoons fresh chopped oregano
- ½ cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon hot chili flakes (optional)
- Chop the parsley and oregano finely. Mix in the minced garlic.
- Mix in the olive oil, vinegar, lemon juice, salt, black pepper and chili flakes. Taste. Adjust flavours if needed. (Blend in a food processor if you prefer).
- Serve immediately or refrigerate until ready to eat (served at room temp).