When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.
To get some of the prep work out of the way, make chimichurri up to 4 days in advance but do not add the vinegar; bring it to room temperature and add the vinegar a few hours before serving.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 39 Best Spice Mixes
Homemade chili powder, pumpkin pie spice, everything bagel seasoning: they're all here.The 10 Green Sauces That Will Make You a Better Cook
We refuse to pick favorites.19 Brazilian Recipes in Honor of the Rio Olympics
Get psyched for the Rio-hosted Olympics with these spicy stews, grilled meats, and South American sweets.40 Parsley Recipes, from Meaty Dinners to Herbaceous Salads and Sauces
You bought a bunch of parsley and only use a tablespoon's worth. Here's how to use up the rest.Review: New Cookbook Will Teach You to Play With Fire
Portland chefs Greg Denton and Gabi Quiñónez Denton explore the flavors of Latin grilling in their first cookbook.
