Oh how I love an Argentinian chimichurri. I first fell in love with it in an Argentinian steakhouse in San Francisco. From that moment forward, I was a fan for life. I could put this on ANYTHING. Tacos, burritos, steak, pork, chicken, fish. Breakfast, lunch, or dinner I can find a way to fit chimichurri into my meal. It’s such a simple recipe that you will be able to whip it up in 15 minutes. Plus, it will stay good on the fridge for 2-3 weeks.
I urge you to use a good quality olive oil that you like the taste of. Since it is the base of the sauce, it’s important the flavor is good and doesn’t offset the recipe in any way. Other than that, this recipe is easy and quick!
Pair this with BALSAMIC + HERB MARINATED FLANK STEAK.
total time: 15 minutes
1 tsp kosher salt
1 tsp pepper
1/4 cup parsley, chopped, leaves only
2 tbs red wine vinegar
5 cloves garlic, minced very fine or pushed through a press
1 tbsp cilantro, chopped, leaves and stems
1/2 fresno chili chopped small
1/4 cup good quality olive oil
1/4 vegetable oil
Place all ingredients in a bowl and stir to combine.