Argentine Chimichurri

Argentine Chimichurri

Argentine Chimichurri
My motherโ€™s good friend, Ester, is an amazing cook and entertainer who also happen to be Argentine. I have personally benefited from her culinary heritage and finally had her share with me some classic Argentine recipes. Chimichurri is probably the most well known, as it is always served with grilled meats, but each Argentine has his/her own way of making it. This is Esterโ€™s version, fresh parsley only (many add dried oregano). This sauce is addictive; youโ€™ll find yourself keeping a stash in the fridge to slather on everything!
    Servings
    1-1.5cups
    Cook Time
    10minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    1-1.5cups
    Cook Time
    10minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2cup packed fresh Italian parsley leaves
    • 4 garlic cloves, peeled and smashed
    • 1/4cup red wine vinegar
    • 1teaspoon red pepper flakes
    • 1/2teaspoon sea salt
    • 1/4teaspoon freshly ground black pepper
    • 3/4cup extra-virgin olive oil
    Instructions
    1. Place the parsley and the following 5 ingredients (through ground black pepper) in a food processor. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
    2. With the motor running, add the olive oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer to a serving bowl. Chimicurri is traditionally served with all grilled meats. My family and friends also love it on grilled seafood and I pretty much find any excuse to eat it (think eggs, roasted potatoes, salads, rice).
    Recipe Notes

    I have to confess that many Argentines (including Ester) would never make chimichurri in a food processor. I, however, always seem to be short on time and prefer to sacrifice some texture for convenience. If you have the time to chop up all the ingredients and hand mix, it is pretty amazing. Try to let it sit for hours or even the day before to really let the ingredients intensify. Any leftover will keep in an airtight container for up to a week (but it wonโ€™t last that long!).

    I also break from tradition and regularly add in a 1/4 cup packed fresh cilantro leaves mainly because I love cilantro.

    Leave a Reply