Chimichurri Sauce

InternationalArgentine15 minServes 6

It is said that the name chimichurri comes from an old word meaning "a mixture of scattered things", and some tell that it was named after a man called Jimmy McCurry who made it for the gauchos; but the stories are many and none is proven. The tales say a handful of parsley, garlic, oil and vinegar is enough to wake up grilled meat, and that grandmothers left it for a full hour so the garlic and herbs could get acquainted.

Origin of the dish: Argentina — Also claimed by Uruguay; the origin of the name is disputed

Ingredients for Chimichurri Sauce

• 1 cup fresh parsley, very finely chopped
• 4 cloves garlic, crushed
• 1 tbsp dried oregano
• ½ cup olive oil
• 3 tbsp apple cider vinegar or lemon juice
• ½ tsp crushed red pepper
• 1 tsp salt
• 3 tbsp warm water

Method

1. Wash the parsley, dry it well, then chop it finely with a knife (a blender turns it into a paste).
2. Mix the salt with the warm water in a bowl until dissolved.
3. Add the garlic, oregano, crushed pepper and parsley and stir.
4. Add the vinegar or lemon, then the olive oil, and stir well.
5. Cover the sauce and let it sit for at least an hour at room temperature so the flavours blend.
6. Serve it with grilled meat, chicken or bread; it keeps in the fridge for 3 days in an airtight container.

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