1 bird’s eye chili pepper, seeded and finely chopped
2 tablespoons red wine vinegar
1 teaspoon kosher salt
½ cup extra virgin olive oil
Takes ,
serves 1 cup.
Instructions
Place the parsley, oregano, garlic, pepper, vinegar and salt into into a food processor or hand chopper. Run on a low setting to finely chop, leaving the garlic and herbs somewhat chunky. Slowly drizzle in the oil. Serve immediately or store in an airtight container in the refrigerator for up to one week (if it lasts that long!).
Easy Chimichurri Sauce
Ingredients
1 cup fresh parsley leaves
2 tablespoons fresh oregano leaves
4 garlic cloves, sliced
1 bird’s eye chili pepper, seeded and finely chopped
2 tablespoons red wine vinegar
1 teaspoon kosher salt
½ cup extra virgin olive oil
Directions
Place the parsley, oregano, garlic, pepper, vinegar and salt into into a food processor or hand chopper. Run on a low setting to finely chop, leaving the garlic and herbs somewhat chunky. Slowly drizzle in the oil. Serve immediately or store in an airtight container in the refrigerator for up to one week (if it lasts that long!).
Easy Chimichurri Sauce
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Fresh parsley and oregano blended with garlic, a bird’s eye pepper, red wine vinegar and extra virgin olive oil…
Ready in five minutes, this EASY CHIMICHURRI SAUCE is amazing!
I first tried an authentic version of this very delicious sauce years ago when I had the pleasure of travelling to Argentina. Speaking with the chef, he simply rattled off the various ingredients, telling me to experiment until I had the combination I liked best. I got to work as soon as I got home and now think this EASY CHIMICHURRI SAUCE is as good as it gets.
I’ll list different suggestions on how to enjoy it down below. Before some tips, a reminder to share this good food story with friends. PIN this recipe to a favourite sauce or condiment board, bookmark the page and, forward this LINK to friends. We think the world would be a tastier place if every got to enjoy homemade chimichurri!
Here are three simple suggestions on making it:
INGREDIENTS
Only seven ingredients are needed to make it. Yup, you read that right, just seven! We do suggest you splurge and purchase a high quality extra virgin olive oil. The flavour of a good oil will work wonders to complement the vinegar, garlic and herbs.
HERBS
We tested this recipe to get the fresh herb quantities right. The parsley is the predominant flavour in this condiment, and you can use either flat-leaf or curly parsley. The fresh oregano is a bit trickier to work with. Fresh oregano has a heightened aroma and flavour so we find just two tablespoons will do the trick.
GARLIC AND PEPPERS
Please don’t be hesitant adding the four cloves of garlic called for in this recipe. From our experience, the bigger the cloves the better. Exercise some caution with the bird’s eye pepper though, both in handling it (your hands will take on that spicy heat) and in adding it. If you don’t enjoy a bit of heat in your food, just use a half a pepper the first time you make it.
NOW WHAT?
There are lots of way to enjoy our EASY CHIMICHURRI SAUCE. We recently paired it with our very popular GRILLED BEEF TENDERLOIN but it also adds a little sumthin’ sumthin’ to our EASY GRILLED CHICKEN, our GRILLED JUMBO SHRIMP and other meat-based main courses.
Not to confuse you, but it’s worth mentioning that we’ve also crafted a version using fresh mint. This unusual yet still decidedly delicious MINT CHIMICHURRI is excellent with these GRILLED LAMB LOIN CHOPS.
Folks can’t get enough of this sauce! Add our EASY CHIMICHURRI SAUCE to your favourite main.
1 bird’s eye chili pepper, seeded and finely chopped
2 tablespoons red wine vinegar
1 teaspoon kosher salt
½ cup extra virgin olive oil
Directions
Place the parsley, oregano, garlic, pepper, vinegar and salt into into a food processor or hand chopper. Run on a low setting to finely chop, leaving the garlic and herbs somewhat chunky. Slowly drizzle in the oil. Serve immediately or store in an airtight container in the refrigerator for up to one week (if it lasts that long!).
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