Chimichurri is perhaps the most famous Argentinian sauce, similar to pesto, and very popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil, vinegar and a little fresh chilli. Use it in my Argentinian street food recipes, links below.
Ingredients
| 1 cup | Flat leaf parsley leaves, firmly packed (Main) |
| 2 Tbsp | Oregano leaves (Main) |
| 2 tsp | Garlic, grated (Main) |
| ¼ cup | Olive oil |
| 2 Tbsp | Red wine vinegar, or white wine vinegar |
| ½ tsp | Sea salt flakes |
| 1/8 tsp | Ground black pepper, freshly ground |
| 1 tsp | Chilli, fresh, or ½ tsp dried chilli, to taste |
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Directions
Finely chop parsley and oregano (or blitz in a food processor). Mix in a small bowl with garlic, olive oil, vinegar, salt, pepper and chilli. Serve immediately or refrigerate until needed. If chilled, return to room temperature before serving. This will keep for 2 days.
