Argentine chimichurri sauce

While summer is over, and you didn't hide your grills-barbecues, can I recommend the sauce, which is wonderfully suited to meat or fish cooked on the fire? Hide the ketchup and store-bought sauces back in the fridge, stock up on parsley and good olive oil and cook chimichurri! It is much tastier and healthier!

Chimichurri – Argentinean dish. It is used as a sauce for steaks or as a marinade, or just as an additive to bread, vegetables or even pasta. Chimichurri good in any form and make it worthless, especially if you have a blender or don't mind working with a knife for ten minutes.

Traditionally, chimichurri made from parsley, lots of garlic, olive oil with added chilli peppers and oregano. This is a basic recipe that you can endlessly change due to different proportions and herbs.



INGREDIENTS /1 Cup sauce/

• beam (Cup) parsley
• 2 cloves of garlic
• 2 tablespoons oregano leaf or small bunch fresh cilantro
• ½ Cup olive oil
• 2 tablespoons wine vinegar
• 1 teaspoon sea salt
• ¼ Teaspoon black pepper
• a small pod of dry Chile or fresh Chile poltrock

METHOD OF PREPARATION:
Finely chop the herbs, Chile and garlic with a knife or in a blender. Add the olive oil, vinegar, salt, pepper and let stand in refrigerator at least 30 minutes.published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

 

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Source: vkusnoproject.com/recipe-items/chimuchurri/