Chimichurri
A classic Argentine chimichurri sauce for steak.
Ingredients
- 1 bunch fresh parsley about ½ cup finely chopped (about 27 g)
- 2 scallions green onions, about ½ cup finely chopped (about 45 g)
- ½ cup olive oil 120 ml
- 2 cloves garlic
- 1 fresh chile pepper small
- 4 sprigs fresh oregano about 2 teaspoons finely chopped (about 2 g)
- 1 tsp lemon juice 5 ml
- 2 tsp red wine vinegar 10 ml
- Salt to taste
- Ground black pepper to taste
Instructions
- Finely chop the parsley leaves, oregano, scallions, and garlic. Remove the ribs and seeds from the chile, and finely chop it too.
- Put the chopped ingredients in a bowl. Add the lemon juice, red wine vinegar, and olive oil, and mix well. Season with salt and pepper to taste.
- Refrigerate for 4–24 hours to let the flavors come together. Serve at room temperature.
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