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 a little over a week.
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. Also, be sure to finely chop all your herbs, garlic and chili. This is so important for the texture of the sauce. Super chunky chimichurri will not taste the same. So chop it up good! Other than that, this recipe is easy and quick!
Pair this with:
Prep time: 15 minutes
Total time: 15 minutes
- 1 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/4 cup parsley, finely chopped, leaves only
- 1/2 tsp dried oregano
- 2 tbsp red wine vinegar
- 2 large cloves garlic, minced
- 2 tbsp cilantro, chopped, leaves and stems
- 1/2 a fresno chili (or jalapeño), finely chopped
- 2 tbsp cup good quality olive oil
- 1/4 cup vegetable oil
- Place all ingredients in a bowl and stir to combine.