Chimichurri an Argentinian delight, is traditionally served with grilled steak, but also pairs nicely with chicken and fish. I like to mix some in when making hamburger patties.
This package includes all but oil, vinegar and salt to make
· 1/2 cup olive oil
· 2 tablespoons red wine vinegar
· 1/2 cup finely chopped parsley
· 3-4 cloves garlic , finely chopped or minced (LRF garlic is strong, you may want to use less)
· 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) (again LRF hot peppers are hot, be careful : )
· 3/4 teaspoon dried oregano
· 1 level teaspoon coarse salt
· pepper , to taste (about 1/2 teaspoon)
1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.