A perfect marriage of parsley, oregano, garlic and cilantro (optional for the South American / California version ), make the best Argentinian chimichurri sauce of all times.
Course Side Dishes
Prep Time 5minutes
Total Time 5minutes
1bunchflat leaf parsley(tops only)
1/2bunchcilantro (optional for the South American Version)(tops only)
1/3cextra virgin olive oil
1large lime or lemon - juiced(or 2 tbsp red wine vinegar)
1/2tspsea salt + more to taste
1/2chile pepper or a pinch of red pepper flakes(optional)
2tbspfresh oregano leaves
In the bowl of a small food processor or blender, add the parsley, oregano cilantro if using, olive oil, garlic and lime or lemon juice. Process until smooth to your liking, but still with a little texture. Transfer to a jar or bowl and season to taste with the sea salt.
Adjust seasonings to your taste, by adding more sea salt, extra lime juice and red pepper flakes.
If you don't have a blender or food processor you can make it without! Use a sharp knife and finely chop everything as well as you can on the cutting board then mix everything in a bowl.