Chimichurri Recipe

By Panlasang Pinoy

Ingredients

1 cup flat leaf parsley (finely chopped)
2 teaspoons dried oregano
4 cloves garlic (minced)
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
2 pieces Thai chili peppers (finely minced)
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Prep Time10mins
Servings6

Instructions

Finely chop the parsley by hand on a cutting board. Do not use a food processor because it can bruise the herbs and change the texture of the sauce.

Mince the garlic and finely chop the Thai chili peppers. Remove the seeds if you want the chimichurri less spicy. Set them aside.

Pour the extra virgin olive oil and red wine vinegar into a mixing bowl. Stir until combined.

Add the dried oregano, fine sea salt, freshly ground black pepper, and minced garlic to the bowl. Stir well to combine.

Add the chopped parsley and Thai chili peppers. Mix until everything is well blended. The sauce should be loose and easy to spoon, not thick or pasty. Add a little more olive oil if needed.

Let the chimichurri sit at room temperature for at least 20 minutes before serving. This gives the flavors time to come together.

Stir again, then spoon it over grilled steak, chicken, or fish.