chimichurri verde

Miguel Brasco, an Argentine food critic, believes the word was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their food and mixed English with Spanish.


Chimichurri is not a marinade. It is seen mainly as a flavoring added to grilled sausages, meats and offal. Like any sauce, chimichurri is used by some as a marinade.


A specialty of Argentina and Uruguay, the sauce comes in a green (chimichurri verde) and a red (chimichurri rojo) version, which is made with red bell peppers and tomatoes


It is normally made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.chimichurri is one of those dishes you really can make to suit your own taste, add more salt or pepper, while chilli is optional it really does take this to the next level, and you can adjust the heat to suit your tastes


what you need

1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic, finely chopped or minced

2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)

3/4 teaspoon dried oregano

1 level teaspoon coarse salt

pepper, to taste (about 1/2 teaspoon)

what to do

Mix all ingredients together in a bowl.

Allow to sit for 5-10 minutes to release all the flavors into the oil before using.

Ideally, let it sit for more than 2 hours if time allows.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed which will help the flavors to develop even further

It is amazing on

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