Argentinian Chimichurri Recipe

Introduction

Argentinian chimichurri is a vibrant and tangy sauce that brings a fresh burst of flavor to grilled meats and vegetables. This easy-to-make condiment combines herbs, garlic, and vinegar for a perfect balance of zesty and savory notes.

Ingredients

• 2 cups fresh parsley
• 3 cloves garlic
• 3 tablespoons dried oregano
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon sea salt
• 1 tablespoon sunflower oil
• 1/4 cup water
• 1/4 cup red wine vinegar
• 1 tablespoon ground black pepper

Instructions

1. Step 1: Finely chop the fresh parsley until you have 2 cups measured.
2. Step 2: Mince the garlic cloves finely.
3. Step 3: Measure out the dried oregano, crushed red pepper flakes, sea salt, and ground black pepper.
4. Step 4: In a glass jar, combine the chopped parsley, minced garlic, and all the measured spices.
5. Step 5: Pour in the water, sunflower oil, and red wine vinegar.
6. Step 6: Stir the mixture well to combine everything evenly. Cover the jar and refrigerate.
7. Step 7: Allow the chimichurri to rest for at least 24 hours to let the flavors meld together before serving.

Tips & Variations

• For a smoother texture, pulse the chimichurri briefly in a food processor instead of chopping by hand.
• Replace sunflower oil with olive oil for a richer flavor.
• Add chopped cilantro for a different herbal twist.
• Adjust red pepper flakes to control the heat level according to your preference.

Storage

Store chimichurri in an airtight container in the refrigerator. It will keep well for up to 2 weeks. Before serving, stir the sauce and bring it to room temperature for the best flavor. If the mixture thickens, you can add a little water or oil to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh oregano instead of dried?

Yes, fresh oregano can be used, but use about three times the amount since fresh herbs are less concentrated than dried.

Is chimichurri only used with red meat?

No, chimichurri is versatile and pairs well with poultry, fish, vegetables, and even as a dipping sauce or marinade.

Argentinian Chimichurri Recipe

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★★★★★

4.8 from 55 reviews

• Author: Jake
• Total Time: 24 hours 15 minutes (including resting time)
• Yield: About 1 cup 1x
• Diet: Gluten Free

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Description

A vibrant and flavorful Argentinian chimichurri sauce made with fresh parsley, garlic, and a blend of spices, perfect as a marinade or condiment for grilled meats and vegetables. This easy no-cook recipe delivers a tangy, herby punch with a hint of heat from crushed red pepper flakes.

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Ingredients

Scale 1x2x3x

Fresh Ingredients

• 2 cups Fresh Parsley, finely chopped
• 3 cloves Garlic, minced

Dry Spices

• 3 tablespoons Dried Oregano
• 1 tablespoon Crushed Red Pepper Flakes
• 1 tablespoon Sea Salt
• 1 tablespoon Ground Black Pepper

Liquids

• 1 tablespoon Sunflower Oil
• 1/4 cup Water
• 1/4 cup Red Wine Vinegar

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Instructions

1. Prepare the Parsley: Finely chop the fresh parsley until you have about 2 cups. Accurate chopping ensures the herb spreads evenly in the sauce.
2. Measure the Parsley: After chopping, measure out exactly 2 cups of parsley to maintain the proper balance of flavors.
3. Mince the Garlic: Peel and finely mince 3 cloves of garlic for a robust aromatic base.
4. Measure Spices: Accurately measure and prepare dried oregano, crushed red pepper flakes, sea salt, and ground black pepper as per quantities given.
5. Combine Ingredients: In a clean glass jar, place the chopped parsley, minced garlic, and measured spices.
6. Add Liquids: Pour in 1/4 cup of water, 1 tablespoon of sunflower oil, and 1/4 cup of red wine vinegar into the jar.
7. Mix Thoroughly: Stir the ingredients together well to combine the flavors evenly. No shaking required.
8. Let it Rest: Cover the jar and refrigerate the chimichurri for at least 24 hours to allow the flavors to meld. The sauce can be stored for up to 2 weeks in the refrigerator.

Notes

• For best flavor, let the chimichurri rest refrigerated for at least 24 hours before use.
• The sauce keeps well in the fridge up to 2 weeks; always use a clean spoon to avoid contamination.
• Adjust crushed red pepper flakes according to desired spice level.
• Sunflower oil can be substituted with olive oil for a richer flavor.
• Use fresh parsley for authentic taste; flat-leaf parsley is preferred over curly.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Sauce / Condiment
• Method: No-Cook
• Cuisine: Argentinian

Keywords: Argentinian chimichurri, chimichurri sauce, parsley sauce, herb sauce, marinade, no-cook sauce, grilled meat accompaniment