My dad was from Buenos Aires, Argentina. It would be nice to say that he taught me how to make this, but he didn’t. Instead, I make this in his memory.
Chimichurri is this outrageously delicious sauce that is generally served with grilled meats and poultry in Argentina and Uruguay. You’ll see tons of variations of this all over the internet, but this is my version that reminds me of how it tasted. I grew up with Argentine friends and neighbors that would invite us over for Argentine barbeque. NO BBQ sauce in sight!! In my opinion, this is the right way to barbeque – because if you’re meat is grilled right – you don’t need all that extra stuff.
It’s a delicious mixture of parsley, oregano, garlic, red wine vinegar, chili and olive oil. Traditionally, it is chopped up by hand – and when I see the emulsified bright green sauces called “chimicurri”, I cringe just a little bit. No offense! It’s just not how I remember it. It’s best served the next day after the flavors have had a chance to come together. Remember to take it out of the fridge ahead of time, so the oil melts a bit before you serve it. Of course, the vinegar and chili flakes are adjustable – depending on how much of a tang you like, and how spicy you like it.
- 2 cups chopped flat leaf parsley (by hand is best, but you can use a food processor with DRY parsley)
- 6 cloves garlic, minced
- 1/4 cup red wine vinegar (add more if you want more of a tang)
- 2 teaspoons dried oregano
- 1 teaspoon dried red chili flakes (add more if you want it spicier)
- 1 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt
- Add all the ingredients into a glass jar and allow the ingredients to sit at least 2 hours. It is even better overnight.
- Serve with meats, chicken, potatoes, eggs, etc! It's best served room temperature.