Image générée par IA
A bright Argentinian herb sauce with parsley, oregano, garlic, red wine vinegar, and olive oil. Letting it rest briefly softens the garlic and brings the flavors together for grilled meats, vegetables, and crusty bread.
Image générée par IA
Image générée par IA
Briefly warming the oil with garlic takes away its harsh raw edge without cooking the herbs, while the vinegar preserves chimichurri’s signature lively contrast to rich grilled foods.
Refrigerate in a covered container for up to 5 days. Bring to room temperature and stir before serving; the olive oil may solidify when chilled.
Do not reheat. If the sauce is chilled, let it stand at room temperature for 20 to 30 minutes and stir well.
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