Sauce
Authentic Hand-Chopped Chimichurri
Get ready to elevate your grilling game with Authentic Hand-Chopped Chimichurri, a vibrant Argentinian sauce bursting with fresh parsley and garlic. This isn't your usual blended green mush; it's a colorful, hand-chopped masterpiece. I remember my first taste of chimichurri on a backyard barbecue night, the red pepper flakes adding just the right kick. Trust me, it's worth every chop!
Sauce
Authentic Hand-Chopped Chimichurri
Get ready to elevate your grilling game with Authentic Hand-Chopped Chimichurri, a vibrant Argentinian sauce bursting with fresh parsley and garlic. This isn't your usual blended green mush; it's a colorful, hand-chopped masterpiece. I remember my first taste of chimichurri on a backyard barbecue night, the red pepper flakes adding just the right kick. Trust me, it's worth every chop!
The Recipe
Ingredients
- 11 garlic cloves, finely chopped
- 1 bunch parsley, finely chopped (leave some stems on)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon fresh or dried oregano
- 1 teaspoon coarse sea salt
- 1 cup extra light olive oil or vegetable oil
- 2 teaspoons red wine vinegar
Instructions
- 1
Finely chop 11 garlic cloves and one bunch of parsley, leaving some stems on.
- 2
In a bowl, combine the chopped garlic and parsley with 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper, 1 teaspoon fresh or dried oregano, and 1 teaspoon coarse sea salt.
- 3
Add 1 cup extra light olive oil or vegetable oil and 2 teaspoons red wine vinegar to the mixture.
- 4
Mix well and let it sit in the fridge for at least a few hours. For best results, make it the night before.
Helpful Notes
- ◈The longer the chimichurri sits, the better it will taste.
- ◈Pair with grilled steak, sandwiches, or potatoes.
The Recipe
Instructions
- 1
Finely chop 11 garlic cloves and one bunch of parsley, leaving some stems on.
- 2
In a bowl, combine the chopped garlic and parsley with 1 teaspoon red pepper flakes, 1/2 teaspoon black pepper, 1 teaspoon fresh or dried oregano, and 1 teaspoon coarse sea salt.
- 3
Add 1 cup extra light olive oil or vegetable oil and 2 teaspoons red wine vinegar to the mixture.
- 4
Mix well and let it sit in the fridge for at least a few hours. For best results, make it the night before.
Helpful Notes
- ◈The longer the chimichurri sits, the better it will taste.
- ◈Pair with grilled steak, sandwiches, or potatoes.