Chimichuri originates in Argentina and is a tart 1sauce meant to accompany meat. Frankly it goes well with everything.
- 1/2-3/4 cups Olive Oil
- 2 tbsp Red wine vinegar
- 1 big bunch Parsley
- 3 cloves Garlic, peeled
- 1-2 Medium, red chiles – seeds removed Something like a serrano would be good
- 3/4 tsp Dry oregano
- 1/2 tsp Salt, to taste
- Good grind Black pepper
- Put all the ingredients except the olive oil into the food processor. Pulse it several times,removing the lid and pushing the ingredients down the sides of the processor with a spoon. You want the ingredients completely pulverized.
- Run the machine and dribble the ½ cup of the olive oil in slowly, drop by drop at first. The ingredients will come together into a thick sauce. Taste it and firstly adjust for salt. Taste it again and see if it’s too sour for you. If so, put the lid back on the machine and run it again, slowly pouring in the last ¼ cup of olive oil. Taste it again and adjust for salt again.
- Chimichuri is supposed to be quite sour. The acidic flavour of it cuts through rich foods like meat or avocado. It’s also terrific if you dribble it on soup or eggs. If you would like to make a salad dressing out of it, simply add more olive oil until it is how you like it.
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