Chimichurri

Tam West

Chimichurri is perhaps the most famous Argentinian sauce, similar to pesto, and very popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil, vinegar and a little fresh chilli. Use it in my Argentinian street food recipes, links below.

Ingredients

1 cup	Flat leaf parsley leaves, firmly packed (Main)
2 Tbsp	Oregano leaves (Main)
2 tsp	Garlic, grated (Main)
¼ cup	Olive oil
2 Tbsp	Red wine vinegar, or white wine vinegar
½ tsp	Sea salt flakes
1/8 tsp	Ground black pepper, freshly ground
1 tsp	Chilli, fresh, or ½ tsp dried chilli, to taste

Directions

Finely chop parsley and oregano (or blitz in a food processor). Mix in a small bowl with garlic, olive oil, vinegar, salt, pepper and chilli. Serve immediately or refrigerate until needed. If chilled, return to room temperature before serving. This will keep for 2 days.

Use chimichurri in Geoff's Argentinian street food recipes

• Choripan
• Beef empanadas
• Lomito completo