RCI-SC.005.0025.001
Chimichurri Sauce from Argentina
You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is used on meat, rice, empanadas, etc.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- 2 tablespoons
- ⅓ cup
- 1 clove
- 2 unit
- minced basil or thyme or oregano (or mixture)1 teaspoon
- 1 unit
Method
1
Peel and finely mince the garlic cloves and shallots, ensuring the pieces are as small and uniform as possible for even distribution throughout the sauce.
5 minutes
2
Wash the fresh parsley thoroughly under cold running water, then shake off excess moisture and pat dry with a clean kitchen towel or paper towels.
3 minutes
3
Remove the parsley leaves from the stems and finely chop the leaves until you have a consistently fine mince; discard the stems or reserve for another use.
5 minutes
4
Combine the minced parsley, garlic, and shallots together in a medium mixing bowl and stir to evenly combine the aromatics.
2 minutes
5
Squeeze fresh lemon juice over the herb and garlic mixture, then pour in the olive oil, stirring gently to bring the ingredients together into a loose sauce.
2 minutes
6
Season generously with salt and freshly ground black pepper, tasting and adjusting the seasoning until the sauce is balanced and vibrant.
2 minutes
7
Cover the bowl with plastic wrap or transfer the chimichurri to a sealed jar and allow it to rest at room temperature so the flavors meld together before serving.
15 minutes