Prepare an authentic chimichurri recipe in the comfort of your own kitchen! Featuring fresh parsley, oregano, garlic, olive oil, and vinegar, this sauce is a game-changer for any dish it’s paired with. It adds busts of flavor to grilled meats such as this grilled flank steak, seafood, or even vegetables. You’ll love how versatile this Argentinian condiment is! Yield: About 2 cups
In a medium bowl, mix all the ingredients together (hand-chopped parsley, oregano, red pepper and green onion, minced garlic, red pepper flakes, red wine vinegar, lime juice, olive oil, and salt and pepper) until combined. It will result in a chimichurri sauce with a chunky texture. Alternatively, you can use either the mortar and pestle or the food processor for a smooth sauce.
Cover and chill in the fridge to use within 24-48 hours. Right before using, mix it again!
Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.
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