Chimichurri is an Argentinean sauce or condiment that is similar to pesto. The basic version (which is the one I prefer) uses fresh parsley, oregano, garlic, oil and vinegar. If you like it hot you can add a touch of chili pepper. You can add variations to the sauce to your tastes and likes so the combinations are endless. In Argentina folks use this both as a marinade or a sauce for grilled steak, but try it on fish, chicken or pasta.
Ingredients:
- 1 cup firmly packed fresh flat-leaf parsley, thick stems trimmed
- 3-4 garlic cloves
- 2 tablespoon fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 tablespoons red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Finely chop the parsley, fresh oregano and garlic (or use several pulses on your food processor). Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper and red pepper flakes. Adjust the seasonings to taste.
Serve immediately or refrigerate either as a sauce or accompany with a soft bread for dipping. If chilled, return to room temperature before serving. Can keep in the refrigerator for a day or two.
Serves 4.
