This is one of my favorite condiments of all time.
I only discovered Chimichurri a couple of years ago, and wonder why I haven't had this in my life for longer.
It's so easy to make and is perfect for the summer months when we have fresh herbs and peppers available all the time.
This sauce is a classic, loose, oil-based condiment used to accompany barbecued meats or churrasco. YUM.
Fresh herbs are the highlight of the sauce and there are variations and substitutions that you can make to get a slightly different flavor for your food pairing.
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley (or cilantro, or basil, or all 3)
3-4 cloves garlic, finely chopped or minced
2 small red chiles, or 1 red chili, deseeded and finely chopped (~1 tablespoon) OR red pepper flakes if you don't have fresh
2 tablespoons fresh oregano leaves, finely chopped
1 level teaspoon of coarse salt
pepper, to taste (~1/2 teaspoon)
Mix all ingredients in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours if time allows.
OPTIONAL: some folks like to chop everything by hand, and some prefer to use a food processor. Both are ok to use, but the chopped version is the more authentic style.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. You can use it as a marinade or try adding a couple of tablespoons over your steak to serve.
Don't hesitate to drizzle it on just about anything!