Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian and Uruguayan cuisines it has become widely adopted in most of Latin America. The sauce comes in a green and red version.
INGREDIENTS
- Large handful of fresh parsley
- 2 cloves garlic
- 75 g olive oil
- 20 g red wine vinegar
- Sprinkle dried oregano
- Sprinkle red pepper flakes
- Salt to taste
- 10 cranks of black pepper
DIRECTIONS
- Finely chop the parsley, and mince the garlic.
- Add vegetables to a bowl set over a scale. Add the olive oil, and red wine vinegar. Mix together. Sprinkle in the dried oregano, red pepper flakes, salt, and black pepper. Adjust the flavors as needed.