Homemade Chimichurri, Fool Proof
I think that all Latin countries have their version of chimichurri, that homemade sauce made from parsley that goes well with meats, salads, potatoes and even just bread is really good.
Hello everyone, today I bring you my version of chimichurri, and it's not to brag but it is the recipe that most people ask me when they come home to share a delicious barbecue. This recipe takes 10 minutes to prepare and if you store it in an airtight container it can last you up to 1 week in the fridge.
2 bunches of parsley
2 or 3 garlic cloves
1/2 teaspoon sweet paprika (optional)
2 or 3 tablespoons of red wine vinegar
1 and 1/2 cup sunflower oil
2 pinches of oregano (optional)
2 basil leaves (optional)
This recipe will give you a medium jar of chimichurri to share or keep in the refrigerator.
Well friends, we will start by chopping the parsley, garlic and basil very very small, we put it all in an airtight jar and add the oregano, sweet paprika, freshly ground pepper and a little salt.
Then add the oil and wine vinegar. Shake the bottle so all the flavors are mixed and voila!
It is a super easy and quick recipe to share in barbecues or accompany any of your meals.
In this case we made a small bbq with bacon, chorizos, onions and accompanied with sliced tomato and salted cooked potatoes. You can't imagine how delicious everything was with the chimichurri.
Try to take the chimichurri from the jar always with a clean spoon, this way you will extend the life of this delicious sauce.
This chimichurri is fortunate to get better with the passing of the days, so if you want your sauce to be super spectacular for a specific day, I recommend that you make it a day or two before. This allows all the flavors to be mixed and unified resulting in the best chimichurri you have ever tasted.
As we always say:
If your plate does not look like our photo, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
If you don't have one of the ingredients on the list or don't like something, don't hesitate to replace it. For example, oregano, sweet paprika, and basil are optional in this recipe.
This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how fast and delicious it is!
Remember: "Practice makes master"
You can see how we did it in this video and don't forget to subscribe to our YouTube channel Arditos Kitchen: