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How should you use a chimichurri recipe? There are tons of ways. Use it as a marinade for grilled meats or barbecue chicken. Or as a versatile sauce to be spread onto a choripán (a sausage sandwich), fish, grilled vegetables, or even toast. You can even get creative and add an original herby flavor to fresh homemade hummus.In Argentina, spicy foods are not common. And Argentines often mistake the word “spice” (heat) with spices and herbs. And so despite the fact that most chimichurri sauces there use ají molido, a non-spicy ground red pepper, some Argentines nonetheless refer to chimichurri as picante, or spicy. Also in Argentina, a bright green sauce called salsa provenzal, a garlic and parsley blend, is often mistaken for chimichurri even though the two condiments are different.
200 milliliters olive oil
(7 ounces / 1 cup)
50 milliliters red wine vinegar
(2 ounces / 2 tablespoons)
1 bundle parsley
1 tablespoon chili flakes
2 bay leaves
2 garlic cloves
Chopped
10 grams dried oregano
(0.5 ounces / 1 tablespoon) = 25 grams fresh oregano (1 ounce / 2 tablespoons)
100 milliliters water
10 grams salt
(0.5 ounces / 1 tablespoon)
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