Chimichurri Verde Sauce

A delicious Argentine uncooked sauce and marinade for meat or fish made from parsley, garlic,oregano, and red wine vinegar. Mostly used for bbq and grilled meats. It’s especially good as a condiment with any cut of beef.

WHAT IS CHIMICHURRI SAUCE?

It’s an Argentinian uncooked sauce that usually consists of finely chopped fresh parsley, minced garlic, oregano, and red wine vinegar. Technically it’s not a marinade, it’s a sauce, but it works great as both and adds more flavor. The added bonus when used as a marinade is that it also acts as a tenderizer for the meat because of the vinegar. So in my book it’s a win win.

There are many versions of Chimichurri. I choose to add cilantro and shallots for my personal taste, even though they are not traditional ingredients. You can leave the shallots or cilantro out if you’re not a fan or don’t have them on hand. I cannot stress this enough though NEVER make this in a food processor or a blender. It is supposed to be a a loose, uncooked sauce that coats and drips over the meat, especially grilled meat. You will not be disappointed. It’s so good!

INGREDIENTS TO MAKE CHIMICHURRI SAUCE

• Shallot
• Fresno chile or red jalapeno
• Garlic cloves
• Red wine vinegar
• Kosher salt
• Fresh cilantro
• Fresh flat-leaf parsley
• Fresh oregano
• Extra-virgin olive oil

HOW TO MAKE CHIMICHURRI SAUCE

• In a medium bowl, combine shallot, chile, garlic, vinegar, and 1 tsp salt; let sit for 10 minutes.
• Stir in cilantro, parsley, and oregano.
• Whisk in olive oil.
• Cover with plastic and refrigerate.

IF USING CHIMICHURRI SAUCE AS A MARINADE:

• If marinating meat with Chimichurri Sauce, add 1 1/2 cups of the sauce to the meat and cover with plastic; chill for at least 3 hours or overnight.
• Pat the meat dry and cook or grill; spoon the reserved sauce over the top of the meat or fish.