Argentinian Chimichurri Recipe
This is the recipe I used at our Argentinian secret supper over a barbecued striploin. Our next secret supper is a South Indian vegetarian feast to balance out all the meat I ate! Enjoy the recipe, folks.
– Chef Robin
- 1/4 cup hot water
- 2 teaspoons dried mexican oregano (get this at south seas trading post for best results)
- 1 teaspoons kosher salt (add more to your taste)
- 1 cup loosely packed basil leaves
- 1/3 cups loosely packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar (I make my own by fermenting left over red wine, it’s more flavourful)
- 1/2 cup extra-virgin olive oil (Bomdia brand is a good cheap option)
1. FOR THE SAUCE: Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse basil, parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Then, slowly, pour oil in a steady thin stream into the mixture until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance(up to 3 days), refrigerate and bring to room temperature before using).