Chimichurri
10m prep 0s cook 2h ready
About 1 ¼ cups A tangy, spicy Argentinian sauce to serve with grilled or roasted meat.
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- ⅓ cup finely chopped onion, shallot, or green onion
- ⅓ cup finely chopped parsley
- 4 garlic cloves, finely chopped
- (1 tablespoon finely chopped oregano)
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon black pepper, or to taste
- Salt to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup olive oil
- ¼ cup red wine vinegar
- ⅓ cup finely chopped onion, shallot, or green onion
- ⅓ cup finely chopped parsley
- 4 garlic cloves, finely chopped
- (1 tablespoon finely chopped oregano)
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon black pepper, or to taste
- Salt to taste
Let's Cook
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Step 1.
Whisk together thoroughly in a small bowl: ½ cup olive oil; ¼ cup red wine vinegar
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Step 2.
Stir in: ⅓ cup finely chopped onion, shallot, or green onion; ⅓ cup finely chopped parsley; 4 garlic cloves, finely chopped; (1 tablespoon finely chopped oregano); ¼ teaspoon cayenne pepper, or to taste; ¼ teaspoon black pepper, or to taste; Salt to taste
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Step 3.
Cover and let stand for 2 hours to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days.
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