Fresh Argentine parsley sauce
This uncooked parsley sauce brightens up any grilled fish or meat. Made with fresh parsley, olive oil and a dash of vinegar, it can also be used to baste meats as they cook.
Recipe
Serves: 2 | Makes about 1/2 cup | Time: 15min (5 min prep | 10min to 2h+ rest)
Ingredients
- 1/4 cup finely chopped parsley, about one 15g pack of fresh parsley (0.5oz)
- 1/4 cup olive oil (4 tbsp)
- 1 tbsp red wine vinegar
- 1 red chilli, deseeded and finely chopped
- 1 clove of garlic, minced or finely grated
- 1/4 tsp salt
- pepper, to taste
Method
- Finely chop parsley and deseed and finely chop chili.
- Add olive oil, then red wine vinegar.
- Add minced or grated garlic, salt and pepper. Mix well to combine.
- Rest out of the fridge for 10min to 2h to let the flavours infuse.
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the chimichurri to your preferences, diet and ingredients available to you.
Core: Parsley, olive oil, acid.
Substitutions: I strongly recommend keeping the garlic and chili but you can discard to taste. Other possible substitution are listed below.
| Recipe components | Possible substitutions* |
| Red wine vinegar | • Other vinegar or lemon juice |
| Chili | • Red pepper flakes |
| Add | • 1/4 tsp dried oregano • Finely diced shallot |
Example of recipe using chimichurri
Country
Argentina
Argentina
The Global Homecook 