Authentic Chimichurri (Uruguay & Argentina)
5 min + 2 hrs (mostly infusing)8 people (as a side)
A bright, herbaceous Argentine condiment of parsley, garlic, and chili steeped in olive oil and vinegar; basted onto grilled meats.
| 120 ml olive oil | Mix all ingredients in a bowl | Infuse 5–10 min (or 2+ hrs if time allows) |
| 2 tablespoons red wine vinegar | ||
| 15 g parsley, finely chopped | ||
| 3–4 cloves garlic, finely chopped | ||
| 2 small red chilies, deseeded and finely chopped (about 1 tablespoon) | ||
| 3/4 teaspoon dried oregano | ||
| 1 teaspoon coarse salt | ||
| 1/2 teaspoon pepper |
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