in Latin America

Argentinian Chimichurri

updated

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Ingredients for 1 servings:

  • 40 g parsley
  • 5 g oregano, fresh
  • 25 g garlic
  • 60 g vinegar
  • 2 tsp, heaped oregano, dried
  • 160 g oil
  • 1 large tomato(s)
  • 15 g salt
  • 3 tbsp Pul Biber

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the parsley, fresh oregano, garlic, and tomato (I use the large Turbo Chef for this). Then simply mix all the ingredients together and pour into a jar. Top up the jar with a little oil so the chimichurri is always covered, ensuring it lasts longer in the refrigerator. Serve with grilled beef, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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