Chimichurri
Some of the best beef comes from Argentina and with it comes one of my favorite steak accompaniment.
This thick parsley-olive oil paste is as commonly eaten in Argentina as ketchup is in the rest of our world. There are several variations and I guess every chef in Argentina has his own special twist to it, however it always features Italian flat parsley, virgin olive oil, vinegar and garlic.
Enjoy this delicious chimichurri recipe!
Chimichurri
Ingredients
- 45 grams Italian parsley leaves only
- 110 milliliters Xeres vinegar
- 45 milliliters red wine vinegar
- 10 grams oregano leaves fresh
- 45 milliliters clove garlic
- 1 lemon juice
- 100 grams green bell peppers
- 5 grams chili deseeded, Jalopena preferred
- sea salt flakes
- cayenne pepper
- black pepper from the mill
Instructions
- Marinate the bell peppers, garlic and chili with the virgin olive oil for at least 1 hour in an air-tight jar.
- In a blender combine the marinated ingredients with the remaining items, then blend into a very smooth and homogeneous paste.
- Season with sea salt, ground black pepper and cayenne as desired.
Notes
Tried this recipe?Let us know how it was!
