Chimichurri sauce is typical of Argentina, Chile, Uruguay and Paraguay although it is consumed today worldwide.
The traditional thing is to serve it with roasts but it is also perfect with fish, vegetables, etc. It is simple to make, prepares quickly and can be stored in the refrigerator for several days.
As always in the kitchen, each chef brings his personality and you have to keep that recipe that best suits our tastes within general parameters. This version of Chimichurri I saw that they did it in the house of an Argentine, on television. The recipe is transmitted in your family from generation to generation.
Among the variations that I have found of this sauce there are those that do not put paprika, others add cumin and thyme, etc. I keep this option because the combination of flavors fits our tastes.
After preparing it at home I think it is a very easy option to prepare and very rich, so it is already happily adopted in my house. 😉
Abbreviations: cda. = tablespoon – tsp = dessert teaspoon
- 2 tbsp minced garlic (about 4 cloves of garlic)
- 2 tbsp of finely chopped parsley
- 1 tbsp dried oregano
- 1 tsp crushed chili pepper (or chili pepper)
- 1 tsp sweet paprika
- 1 pinch of salt
- 1 dash of red vinegar
- 1 glass of extra virgin olive oil or enough to cover the mixture
This preparation is made with its chopped and mixed ingredients without more, but if you like it finer you can crush it in a mortar.
Chop the parsley and garlic as finely as possible.
Add to a bowl, add the rest of the ingredients and cover with the extra virgin olive oil.
Taste, rectify salt and let stand, the longer you rest the more the flavors will be integrated.