Chimichurri sauce is a condiment from Argentina, very similar to Italian genovese pesto, and it’s popular throughout South America. Even though the variations of this sauce are too many to count, the basic and original chimichurri uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper. This latin sauce will be even more tasty if you use fresh, good quality parsley, for example the one you can easily grown in your garden which will be definitely genuine and tasty. In Argentina chimichurri is used both as a marinade and as a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta, exactly like pesto. I love it best with grilled chorizo sausages and with grilled meat in general. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro and bay leaf may be included, but we’ll now describe just the basic recipe.
1 cup fresh flat-leaf parsley, trimmed of stems
3-4 garlic cloves
2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
1/2 cup olive oil
2 tablespoons red or white wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
The first thing to do is to finely chop the parsley, the garlic cloves and the fresh oregano, placing all these ingredients in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. You can serve the chimichurri immediately or refrigerate it for a day or two. If chilled, return to room temperature before serving.