Authentic Argentine Chimichurri
This authentic Argentine chimichurri will elevate your grilled chicken, meat, lamb, and even fish. It's easy to prepare and can last up to 6 months in the fridge. Marco's family passed down this recipe through generations, and now we're sharing it with you!
Servings: 1 jar (3 cups)
Ingredients
- 3 tablespoon chili flakes , or aji molido
- 1 head of garlic , peeled and finely chopped
- 2 tablespoon dried oregano
- 1 tablespoon sweet paprika powder
- ½ tablespoon ground black pepper
- 4 fresh bay leaves , finely chopped
- 2 tablespoon finely chopped fresh rosemary , or 4-6 sprigs
- 1 tablespoon finely chopped fresh parsley , or 2-4 stems
- 1 cup (225 g) apple cider vinegar
- 1 cup (200 g) extra virgin olive oil
- ½ tablespoon salt
Instructions
- Add chili flakes, paprika, dried oregano, black pepper, bay leaves, rosemary, parsley, garlic, and vinegar into a bowl or an air-tight jar that can hold 3 cups of liquid. Mix well and leave to soak for 15 minutes.
- Add olive oil and salt, and mix. Your chimicurri is ready to be used!
Notes
-
- Use fresh rosemary, bay leaves, and parsley. They're more flavorful and give your chimichurri such a wonderful aromatic smell.
- Add oil and sugar after 15 minutes. Soaking all the other ingredients with vinegar will make the chimichurri last even longer as it coats and preserves them better.
- Keep it in the fridge. This will make the chimichurri last longer, up to 6 months. Always use a clean, dry spoon when serving it to avoid contamination.
- It tastes even better after 24 hours. This is because all the flavors have the opportunity to mix together, allowing the herbs to also soften.
Nutrition
Calories: 2.243kcal | Carbohydrates: 37.9g | Protein: 7.6g | Fat: 233.6g | Saturated Fat: 32.6g | Sodium: 3.971mg | Potassium: 1.156mg | Fiber: 17.4g | Sugar: 4.2g | Calcium: 366.7mg | Iron: 12.7mg
