Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made from a base of finely chopped parsley, crushed garlic, olive oil, oregano, and white or red wine vinegar. In Latin American countries outside of Argentina such as Paraguay and Uruguay, they often use coriander leaf for flavour.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavourings such as paprika, cumin, thyme, lemon, basil, coriander leaf and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat.
- 1 cup (packed) fresh Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)