Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish!
This recipe makes 1 1/2 cups Chimichurri Sauce
1 1/2 cups parsley leaves, coarsely chopped
1 cup cilantro leaves, coarsely chopped
1 medium jalapeno, seeded and chopped (optional)
3/4 cup extra virgin olive oil
4 tbsp red wine vinegar
3-4 garlic cloves
1/4 tsp red pepper flakes (optional)
Salt to taste
Freshly ground black pepper to taste
Put all ingredients into a blender or food processor and puree.
Taste and add more vinegar if needed.
Put into a jar or container with lid, and let stand for 2-3 hours to allow flavours to meld. Will keep in the fridge for up to 2 days.