Also known as Argentinian pesto, I think it’s more like a dressing because it’s texture is typically lighter and brighter than pesto. Call it what you want, chimichurri is a terrific versatile condiment for marinading or dipping. Traditionally, all the ingredients are chopped finely by hand and combined. This will yield a brighter, “fresher” look which might be more desireable if using as a sauce. However you can also combine everything in a food processor or blender. If using for a marinade, looks isn’t as important 🙂
Chimichurri makes a great marinade or a sauce. Drizzle it over grilled meats – steak, chicken, pork or as a dip for a nice crusty bread. Hard to go wrong with such an incredibly easy and delicious condiment!
Chimichurri Marinade
Quick, easy tangy sauce packed with herbs for marinading grilled meats or dipping.
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Servings: 2 cups
Ingredients
- parsley leaves
- cilantro leaves
- oregano leaves
- 3-4 cloves garlic
- chili flakes
- 2 cups olive oil
- red wine vinegar
- lime juice
- salt, or to taste
How I Make It
- Combine all ingredients and blend in a food processor, blender, or alternatively finely chop everything by hand and combine.
