Chimichurri dish celebrates the famous Argentina recipe that adds an amazing amount of flavor to steak and any grilled meat.
Chimichurri Cooking Tips:
This sauce is best on the day it’s made.
A 1/2 teaspoon of kosher salt, usually does the job for my taste.
Not a fan of spicy food, cut out the white pith in the jalapeno.
Can you make ahead?
Fridge: Place sauce in an airtight container in the fridge for 7 days max.
latest Recipe Video:
If you are a fan of spicy food try making it with a serrano pepper.
what to serve with Chimichurri?
- 4 garlic cloves crushed
- kosher salt to taste
- 1 jalapeno
- 1 teaspoon dry oregano
- 2 tablespoons red wine vinegar
- zest of 1 lemon
- juice 1 lemon
- ½ cup Italian leaf parsley chopped
- ½ cup olive oil
- Place all ingredients in a food processor, pulse 5-10 times. Keep sauce in an airtight container in the refrigerator for 3 days.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!