When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.
Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables —
- 1 cup fresh oregano, finely minced
- 1 tablespoon garlic, finely minced
- 1 tablespoon red pepper, finely minced
- 1 tablespoon Spanish pimenton picante (or smoky Spanish paprika)
- 1/4-1/2 cup extra virgin olive oil
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.
Makes about 3/4 cup of sauce.
- Condiments/Sauces, Salsa
- South American