Chimichurri is a slightly spicy sauce served with grilled meat. It originated in Argentina and I discovered it when I married my Argentine! He loves meat and really loves it with chimichurri but the original chimichurri is made with too much oil for me. I adjusted it a little and after a few attempts came up with a husbancito ( translation: little husband) approved version. Here’s what I did:

1 onion
5 cloves of garlic ( mmm I LOVE Garlic, so good for you especially in cold and flu season)
1 bunch of washed trimmed fresh parsley
1T fresh oregano (or 2tsp dried)
sea salt to taste (usually about 1/2 tsp)
1/2-3/4 tsp red pepper flakes ( depending how spicy you like it)
1/2 tsp ground black pepper
1/3 – 1/2 cup olive oil (add slowly till you get the right texture)
1/2 cup red wine vinegar
water a needed

Place the onion and garlic in the food process and chop finely. Add parsley and spices. Then slowly add oil and vinegar pulsing to blend. Depending on the texture you can add water slowly until you get a thick sauce texture. Let it rest in a glass container for at least 24hrs and up to 3 days. I usually divide mine in batches and store some in the freezer after it’s had time to sit about 24 hrs.


What do you think?