Argentinian Chimichurri Sauce

The other day we went to downtown and had our lunch at a Argentinian restaurant. The grilled beef was served with chimichurri sauce which is really awesome. After coming home,I searched about the sauce and made it at home and having it with all  kinds of snacks.:)))

Chimichurri sauce is used in many Latin American countries as a sauce for grilled meats but can be used on almost anything. You can use on grilled beef, chicken,shrimp or as sauce and marinade or with your pasta. Use it as a dip for breads and veggies…the possibilities are endless!

There are  hundreds of different variations of chimichurri sauce recipes. I got this recipe from youtube. Hope you will enjoy it.

Prep Time: 10 minutes

Ingredients:
2 cups packed fresh Italian parsley leaves

4 medium garlic cloves, peeled and smashed

1/4 cup packed fresh  oregano leaves (or 4 teaspoons dried oregano)

Few basil or cilantro leaves

2 tbsp lemon juice

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Freshly ground black pepper

1 cup extra-virgin olive oil

Directions:

Chop all ingredients finely and use a food processor or blender to blend. Don't mess up the perfect proportion by adding more liquid.You need to be patient. Pulses on and off to get the paste. Use a large spatula.
Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to mix with everyhting. The chimichurri will keep in the refrigerator for up to 1 week.


Enjoy and have fun.