Argentina / Sauces & condiments
UniTools
Chimichurri
A sauce of parsley, oregano, garlic and vinegar. A knife rather than a blender: texture matters more than smoothness.
Ingredients
ServingsOriginal: Serves 8
- Flat-leaf parsley, finely chopped60 g
- Dried oregano2 tbsp
- Garlic6 cloves
- Chilli flakes1 tsp
- Red wine vinegar60 ml
- Olive oil180 ml
- Warm water60 ml
- Coarse salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Dissolve the salt in the warm water: that spreads it evenly instead of leaving it on the bottom of the jar.
Rub the dried oregano between your palms and steep it in the vinegar for five minutes: it softens and releases its scent.
Chop the parsley and garlic fine with a knife. The garlic is chopped rather than crushed: crushed it gives a sharpness that never leaves.
Mix everything together, pour in the oil and stir. Let it stand two hours at room temperature.
