One of my favorite sauces. I love it on patatas bravas, while the meat-eaters I know use it as a marinade for carne asada.
Prep time: 10 min
Cook time: 0 min
Rest time: 2 hours
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 4 cloves garlic, minced
- 3/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mix all ingredients together in a bowl. Allow to sit at least 10 minutes to allow all flavors to be released into the oil. Ideally, let sit or refrigerate for 2 hours.
If you prefer a spicier chimichurri, you can add 2 small red chilies, or 1 deseeded red chili, to the mix.
Source: Cafe Delites