- Yield
- 4 servings
- Difficulty
- EASY
Quick summary
“Receita de Molho Chimichurri: Um Toque Argentino na Sua Mesa”
Ingredients
Main
- 1 cup of chopped parsley
- 1/2 cup of olive oil
- 1/4 cup of red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon of calabresa pepper
- Salt to taste
- 1/2 teaspoon of dried oregano
- For an even more intense flavor, use fresh herbs and avoid canned ingredients.
- If you prefer a spicier sauce, add more crushed red pepper.
- Chimichurri sauce can be stored in the fridge for up to a week.
- Try adding a little red onion for a sweet touch.
- Bet on balsamic vinegar for a differentiated flavor.
Instructions
Principal
- In a food processor, add the chopped parsley, garlic, oregano, and red pepper flakes.
- Process until everything is finely chopped, but without turning into a purée.
- Transfer the mixture to a bowl.
- Add the olive oil and vinegar, stirring well to incorporate all ingredients.
- Season with salt to taste and mix again.
- Let the sauce rest for at least 30 minutes so the flavors can intensify.
- Serve fresh, accompanying grilled meats.