Chimichurri, sometimes called Argentinian pesto or Argentinian BBQ sauce, is a classic condiment every home cook needs in their culinary arsenal. It can be used as a marinade for fish or chicken, and our favorite way, as a perfect accompaniment to grilled steak. Read below for our easy recipe, sure to light up your summer grill rotation with garlicky goodness.
What You’ll Need
- cutting board
- measuring cups
- food processor
- citrus juicer
- Chef’s knife
Ingredients
- 1 packed cup of fresh parsley, stems removed
- 4 cloves of garlic
- 1 tbsp fresh basil
- 1 tbsp fresh oregano
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- salt and pepper
- 1 tsp red pepper flakes
- 1 lime
- 1 jalapeño
Instructions
Step #1: Prep Time
Peel garlic cloves. Manually juice lime until there’s 1 tbsp of fresh-squeezed juice. Slice jalapeño and remove seeds. Set aside.
Step #2: Herbalicious
In food processor, combine herbs and garlic and pulse a few times until minced. Add salt and pepper, jalapeños, red pepper flakes, lime juice, and vinegar and pulse twice more.
Step #3: Emulsifying Excellence
While blending, slowly add olive oil until chimichurri reaches desired consistency. Store in refrigerator for at least two months, and freezer for up to a year. Pro tip: add extra red pepper flakes or jalapeño to up your spice factor!
