chimichurri sauce comes from Argentina and it’s said that stands for ‘give-me-curry’ or in other words ‘give me sauce-seasoning’. people there eat it mostly with red meat but here’s what; today I moved in my new house, so when you have to finish up some many things you’re happy to have a jar with chimichurri sauce, a nice baguette, some tomatoes..
- 1 cup fresh parsley
- 3/4 cup olive oil
- 3tbsp. red wine vinegar
- 2tbsp. fresh oregano (or 3tsp. dried)
- 3 garlic cloves
- 2tsp. cumin
- 1tsp. salt
- 1/3 tsp. red jalapeño (or other red chilly pepper flakes)
- drops of lemon juice
- Finely chop the parsley, oregano (if fresh), red jalapeño and garlic into a bowl.
- Add the vinegar, olive oil, cumin, salt and lemon and stir all of them nicely.
- Let the mixture stand for at least 30′ and..
- You can add slightly extra olive oil and this way keep it in your fridge for a couple of days more. In general it should be good for max. 2-3 days.
- Apart from serving it with grilled meat or as a ‘meze‘ with some bread, you can also use this sauce to marinate your meat before your cook it!