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.
🕒 Prep Time 10 mins
Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 90 kcal
🌍 Cuisine Argentine

Ingredients

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

How long does it keep?
Weeks in the fridge; in fact, the flavours truly meld after 1-2 days.

Ingredients

  • 1 bunch Fresh parsley
  • 3 cloves Garlic
  • 100 ml Olive oil
  • 50 ml Red wine vinegar