Chimichurri Sauce back to home
If you like garlic, you are going to love the traditional Argentine condiment chimichurri sauce. Although there are many different variations, it is basically a simple combination of parsley, garlic, olive oil, vinegar/ lemon juice and some seasonings.
You can buy it commercially, but why? It is so easy to make and so much better fresh than anything you’ll find in a jar. If you don’t use it all one night, save the leftovers to serve with something the next night. It goes great with chicken, steak, pork, and fish, just about anything. It also works as a marinade.
This sauce is suppose to be powerful, but you can cut back on the garlic and red pepper if you like- we like it full strength The sauce can be made several hours in advance- and kept at room temp. If you are going to keep it longer than that- refrigerate it. It will keep a couple days in the fridge. Bring to room temp before serving.
1 cup washed, dried, fresh parsley, chopped
1/2 cup good quality olive oil
1/4 cup fresh lemon juice
4-8 cloves fresh garlic, minced( you decide)
1-2 t crushed red pepper flakes ( you decide)
kosher salt and fresh ground pepper
Put the parsley in a bowl and whisk in the oil and other ingredients. Taste and adjust seasoning. Let sit for awhile to let the flavors meld.