Chimichurri is very popular in Argentina. Very herby and acidic sauce. I really enjoy it. My version is not traditional, very close to it. My respects to the Argentinian people for this amazing recipe.
Length of time from start to finish: 20 min
- 1 bunch flat leaf parsley
- 4 minced garlic cloves
- 1 dried oregano
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp black pepper
- 1 tsp chili flakes
- 2 tbsp freshly grated Parmesan cheese (bottled is ok if you don’t have fresh)
- Salt to taste
-In a food processor, add parsley and garlic cloves, blend until you got a nice consistency and texture. You want the parsley and garlic to be shown and not completely into a paste.
-Then add to a bowl and add the rest of your ingredients, combine really well. Add salt at the end to taste.
You can also do this with cilantro if you don’t like parsley. You can add this Parmesan Chimichurri to your favorite cut of meats, from beef to chicken and anything else, it goes really well on everything.