Sauce

Chimichurri

Growing up, my family and I used to eat out every Sunday for lunch or my dad would make a traditional “asado” ( BBQ). I have to say that that he is an expert seasoning and grilling beef. That’s probably because the city where he grew up is know for having great BBQ, and in fact it is my favorite BBQ style.

When I was a kid my father’s side of the family used to make BBQ pretty frequently and chimichurri was always on the table. It’s hard not to miss all these traditions when your family is living miles away from you, but I make them a little closer by cooking a couple recipes at home!

  • 5 Tbsp of Finely Chopped Parsley
  • 3 Tbsp of Oregano
  • 1/2 Tsp of Red Pepper Flakes (Optional)
  • 1 Tsp of Salt
  • 1 Tsp of Pepper
  • 2 Garlic Cloves
  • 1/4 Cup of Water (Warm)
  • 1/2 Cup of Red Wine Vinegar
  • 1 Cup of Vegetable Oil

  • In a bowl add oregano, red pepper flakes, and water. Mix until all ingredients are fully incorporated. If you have a low spice tolerance, leave out the red pepper flakes.
  • Add salt and pepper and mix well.
  • After all ingredients are fully mixed, add parsley, red wine vinegar, and vegetable oil.
  • Refrigerate over night, for best results.

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