FREESTYLE CHIMICHURRI SAUCE
This green delicious raw sauce is an original Argentinian and Uruguayan specialty with its garlicky, peppery and fresh flavors! This green based, vinegary sauce is made with fresh herbs such as cilantro, parsley, garlic and tangy red wine vinegar. This recipe is so versatile it goes great for marinating beef, chicken and vegetables. This is also a staple for “Choripan” and “Churrasco” steaks, pour this sauce on top and you’ve been transported to South America!
Ingredients
Makes ¾ of a cup
1/4 Cup of cilantro [finely chopped]
1/4 cup parsley [finely chopped]
3 tablespoons red wine vinegar
4 large garlic cloves [minced]
2 tablespoons of dried oregano
2 teaspoons crushed red pepper flakes
1/2 cup extra-virgin olive oil
Black pepper [to liking]
Salt [to liking]
Tools
Medium bowl
1 Knife
Cutting board
1 Fork or whisk
1 Serving bowl & spoon
Preparation
In a medium bowl pour in your olive oil, red wine vinegar, red pepper flakes, dried oregano and minced garlic; stir and let it sit so the olive oil absorbs all of those flavors. Meanwhile start by finely chopping your cilantro and parsley; once done place the chopped herbs into the infused olive oil. Stir with your fork or whisk and sprinkle in your black pepper and salt to liking; make sure to taste as you go. Once seasoned, transfer the chimichurri into a serving bowl and enjoy!
Tip – The chimichurri sauce can be made a day ahead and stored in the fridge; if the sauce looks a little dry just add a bit more of olive oil and stir.
Tip – You can make this sauce in a food processor but I prefer not to as it bruises the herbs more than the chopping, also when it comes to this chimichurri I like the chunkier feeling of the sauce rather than it being liquid.
Pairings – You can use this sauce as a marinade, a sandwich topper and even as a dressing to your salads.
