Authentic Argentine CHIMICHURRI sauce
Ingredients:
1 bunch of parsley
4-5 gloves of garlic
2 tablespoons of dried oregano
1 tablespoon of red chili flakes
12 tablespoons of good olive oil
4 tablespoons of red wine vinegar
3-4 bay leaves
Salt to taste
Freshly ground black pepper to taste
Preparation:
Rinse your parsley under cold water and pat it try before picking off the leaves from the stems (some stems are fine but we’re looking for mostly leaves here)
Chop your parsley leaves as finely as you can. For the amounts in this recipe you’ll want 4 tablespoons of very finely chopped parsley.
Once finely chopped, add your parsley to a small bowl.
Next chop or grate your garlic as finely as you can (I like to use a microplane like this one to do so, but if you don’t have one you can go ahead and chop your garlic using a knife). You’ll want about 2 tablespoons of finely grated/chopped garlic.
Once finely chopped/grated, add your garlic into the bowl with the parsley.
Add 2 tablespoons of dried oregano to the bowl.
Add 1 tablespoon of dried red chilli flakes
Add 3-4 dried bay leaves
Add 3 tablespoons of olive oil followed up 1 tablespoon of red wine vinegar.
Repeat step 3 until you’re happy with the consistency of the sauce (I used 12 tablespoons of olive oil and 4 of red wine vinegar)
Add salt and freshly ground pepper to taste.
Give everything a good mix and you’re done!
Whilst you can eat this right away, for the best results I recommend leaving your chimichurri covered in the fridge overnight. Believe me, it will taste that much better!
You can scale this recipe up or down depending on how much you want to make. The amounts aren’t as important as the overall ratios:
1 part parsley to 0.5 parts garlic
Equal parts garlic and dried oreagano
1 part dried oregano to 0.1 parts red chilli flakes
3 parts oil to 1 part vinegar
