The highlight of this sauce is parsley and garlic, and lots of it! I think this version has the perfect balance of acidity and creaminess, with its 1:1 ratio of vinegar to oil
This classic Argentinian condiment is great with grilled meats. It’s an herby, garlicky sauce that’s a must-have for barbecue season!
The highlight of this sauce is parsley and garlic, and lots of it! I think this version has the perfect balance of acidity and creaminess, with its 1:1 ratio of vinegar to oil, but you can adjust it to your personal tastes by changing the portions.
I whipped mine in an electric chopper, but feel free to go old school and just use a knife and chopping board (use a sterilized jar to mix all the ingredients together with just a few vigorous shakes). Add fresh chili or dried chili flakes if you want to spice it up.
Try chimichurri on boiled new potatoes served as a salad if you don’t fancy meat.
Makes about 1/3 cup (with an electric mixer)
- 8 big garlic cloves, crushed
- 2 handfuls of fresh parsley, including stems
- 2 tsp ground black pepper
- 2 tbsp Maldon sea salt flakes
- 1/4 cup good quality extra virgin olive oil
- 1/4 cup good quality red wine vinegar
Put everything into the mixer and process until you have a well-blended green sauce.
Without a mixer:
Mince garlic and finely chop parsley leaves and stems. Put all ingredients in a small jar and shake vigorously until a creamy green sauce is formed. Serve at room temperature, together with grilled meats, or use as a salad dressing.
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