When I first made chimichurri, I was obsessed with this condiment but somewhere along the line, I stopped (not that I tired of it) and somehow I never made it again.
Then one day while looking for more ideas to use avocados in salads, I found a recipe for authentic Argentinian Chimichurri. Ah! That brought me back to the time when I was eating lots of stuff laced with this delicious green sauce.
The recommended method to make chimichurri is not to use a food processor. Instead, mince the Italian parsley and other ingredients by hand. And the best vinegar to use is red wine vinegar which I love.
I'll have to agree that I prefer this version lots better than the one I made before. With this chimichurri, I made a salad...
and a chicken rice...
Before I share those two recipes, let's get on with the chimichurri first. There are no hard and fast rules, adjust according to your preference. I guess this to the Argentinians is what sambal belacan is to us.
Recipe source : Adapted from Cafe Delites
Note : I bought Italian parsley from the supermarket and they come in 10g packs. I bought 5 and used the leaves only to use in this recipe.
- 50g Italian parsley, take the leaves only (you will get about 3/4 cup)
- 5 cloves garlic (I love garlic, so you can use less if you want)
- 1 red chili
- 1 tsp dried Oregano
- 1 tsp sea salt
- 1 tsp pepper
- 1 cup olive oil
- 3 tbsp red wine vinegar
1. Mince the parsley finely using a knife. Put into a bowl.
2. Crush the garlic using a garlic press (or mince finely with a knife) and add to the minced parsley.
3. Chop the red chili finely and add to the bowl.
4. Then add dried oregano, salt, pepper, olive oil and red wine vinegar. Stir to mix everything up.
5. Let is stand for flavors to develop. Taste and adjust for seasoning.
6. Use immediately or pour into an airtight container and store in the fridge.