During an Argentine barbecue a few weeks back, I was talking to my friend Vanessa about chimichurri and how quintessentially Argentine it just is. Whether the Argentinians actually make it at home, or buy it at the store (the spices are often sold as a mixture and you’d only add oil to them), it is present in any Argentine barbecue, and just altogether a fantastic meat marinade. So here’s my attempt (after a lot of reading) to give you my chimichurri recipe. These proportions will be enough for a barbecue, but I usually double them to have some left over in a jar. And if this is not to your liking, an alternative recipe from Bon Appetite can be found here.
Also, not necessarily for marinating but a great sauce for meat is also this Roquefort sauce I shared with you ages ago. Now on to our recipe.
Ingredients
five cloves of garlic
a shallot
half a lemon
two tbsp red wine vinegar
50g of fresh parsley
a tbsp oregano (fresh or dry)
a tsp chilli flakes
salt and pepper
olive oil
Instructions
1.Peel the cloves of garlic and the shallot and squeeze the juice of the lemon half in a small bowl.
2.Use either a pestle and a mortar or a blender (easier) to blend the garlic, shallot, parsley, oregano, chilli flakes, lemon juice and red wine vinegar together.
3.Add a teaspoon of salt, half a teaspoon of pepper and bit by bit high quality olive oil until the whole thing has a paste consistency. Note: you do not want it to be too liquid-y, just a nice paste which you can then store in a jar in your fridge for a couple of days.
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