Argentine recipe
How to make Chimichurri
Argentina, now used all over the region
An uncooked green sauce of finely chopped parsley, garlic, oregano, chilli, oil and vinegar, spooned over grilled meat.
Ingredients
- A large bunch of flat-leaf parsley, leaves only, very finely chopped
- 4 garlic cloves, crushed
- 2 teaspoons dried oregano
- Half a teaspoon of dried chilli flakes
- 4 tablespoons red wine vinegar
- 125 ml olive or sunflower oil
- Salt and black pepper
Method
- Put the parsley, garlic, oregano and chilli in a bowl.
- Add the vinegar, a good pinch of salt and some pepper, and stir.
- Pour in the oil and mix well.
- Leave it for at least 30 minutes so the flavours blend. Serve with grilled beef, sausages or bread. It keeps for 2 to 3 days in the fridge.
Made it at home? Tick it off and it goes into your kitchen passport.
Nobody knows for sure where the name comes from. One theory links it to a Basque word meaning a mixture of things in no particular order.
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