Argentinian Chimichurri

Name: Argentinisches Chimichurri
Total time: 15 min
Ingredients: 60 g Frische Petersilie; 15 g Frischer Oregano; 20 g Knoblauch; 80 ml Rotweinessig; 200 ml Olivenöl; 5 g Rote Chiliflocken; 8 g Salz; 3 g Schwarzer Pfeffer

Sauce / DipOtherCold SmokingEasy15 minutes

Classic Argentinian herb sauce made from parsley and oregano, perfect with grilled meat.

Ingredients(for 0.5 kg)

Fresh parsley60 g

Fresh oregano15 g

Garlic20 g

Red wine vinegar80 ml

Olive oil200 ml

Red chili flakes5 g

Salt8 g

Black pepper3 g

Instructions

Preparation

5 Minuten

Wash parsley and oregano, shake dry and pick the leaves from the stems. Peel the garlic.

Chopping

5 Minuten

Finely chop parsley, oregano and garlic or pulse briefly in a blender until a coarse paste forms.

Mixing

2 Minuten

Combine the herb paste with red wine vinegar, olive oil, chili flakes, salt and pepper in a bowl and stir thoroughly.

Resting

60 Minuten

Cover the sauce and let it rest at room temperature for at least 1 hour to allow the flavors to meld.

Pro Tip

Chimichurri keeps in the fridge for up to 2 weeks and becomes more intense in flavor over time.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free