- How long does it keep?
- Weeks in the fridge; in fact, the flavours truly meld after 1-2 days.
Argentine Green Chimichurri
An essential accompaniment to asado (Argentine barbecue). This is not a marinade but a raw sauce: the acidity of the vinegar cuts through the fattiness of grilled meats, while the parsley and garlic provide freshness.
Ingredients
1
bunch
Fresh parsley
3
cloves
Garlic
100
ml
Olive oil
50
ml
Red wine vinegar
Shopping List (0)
Equipment Needed
- Sharp knife
- Jar
Allergen Information
Sulphites (vinegar)
Instructions
1
✓
Chop the parsley and garlic very finely (by knife, not machine!).
Tip: Machines bruise the leaves and can make it bitter; hand chopping preserves aromas.
2
✓
Mix with the oil and vinegar. Let stand for at least 30 minutes.
Tip: During standing, the flavours meld (maceration).
Recipe FAQ
Ingredients
- 1 bunch Fresh parsley
- 3 cloves Garlic
- 100 ml Olive oil
- 50 ml Red wine vinegar