Chimichurri sauce | Spicy Argentinian herb sauce for grilling
Quick
Kifli Kukták
Preparation method
Ingredients overview
- 1 cup fresh parsley (finely chopped)
- 8 cloves garlic (minced)
- 2 shallots (finely chopped)
- 2 teaspoons dried oregano
- 2 small red chili peppers (seeded, diced)
- 6 tablespoons red wine vinegar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1.3 cups extra virgin olive oil
1
Place the finely chopped parsley, garlic, shallots, oregano, chili, red wine vinegar, salt, and pepper into a food processor. Pulse a few times to chop, but be careful not to make it completely creamy; it should retain a slightly chunky texture.
2
Transfer the mixture to a bowl, then pour in the extra virgin olive oil and mix thoroughly.
3
Serve with your favorite grilled meats or vegetables, or use as a marinade before cooking. For best results, let it sit for at least 20 minutes before serving to allow the flavors to meld.
Chef's tip
Chimichurri can be stored in the refrigerator for up to a week, and its flavors will only deepen with time.
Ingredients
Price per portion:HUF 2,700.04
Ingredients
Nutritional values
Energy value
11924.4 kJ2850 kCalFats
310 gCarbohydrates
25 gProtein
5 g
10 min
Quick
