Chimichurri Sauce | How to make Chimichurri Sauce

By Linsy Patel  |  16th Jan 2016  |  
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  • Chimichurri Sauce, How to make Chimichurri Sauce
Chimichurri Sauceby Linsy Patel
  • Prep Time

    5

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

28

0





About Chimichurri Sauce

Did you ever heard about this Chimichurri sauce? This is a very famous Argentinean sauce / condiment for steak. Its a green sauce made out of flat leaf parsley used for grilled meat mostly in Argentina. Or they use for marinade also. Its basically their pesto , because it has parsley , garlic, red or white vinegar, olive oil and oregano, that's it

Chimichurri Sauce is a delicious dish which is liked by people of all age groups. Chimichurri Sauce by Linsy Patel has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Chimichurri Sauce at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chimichurri Sauce takes 5 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chimichurri Sauce is a good option for you. The flavour of Chimichurri Sauce is tempting and you will enjoy each bite of this. Try this Chimichurri Sauce on weekends and impress your family and friends. You can comment and rate the Chimichurri Sauce recipe on the page below.

Chimichurri Sauce

Ingredients to make Chimichurri Sauce

  • 1 cup flat leaf parsley only leaves , washed
  • 1/4 cup olive oil
  • 2 tbsp. red or white wine vinegar
  • 2 big cloves of garlic
  • 2 tsp. dried oregano
  • salt and black pepper , red chili flakes as per taste

How to make Chimichurri Sauce

  1. Finely chopped parsley, fresh oregano and garlic or pulse it in the food processor. I like nice and smooth so I made fine puree. Take it out in a bowl.
  2. Add in olive oil, vinegar, salt, black pepper, red chili flakes and mix it. Serve immediately or refrigerate. Before use, take it out and keep it in room temperature and then use it within two days.
  3. Use it for marinade or as a side dish.

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