WATERTOWN, New York (WWNY) – It’s a simple recipe that’s all about the fresh herbs.
Chimichurri is an Argentinian dish that’s served as a condiment for grilled meats. It goes well with beef, pork, chicken, and even hamburger.
“It just takes a hamburger and some jack cheese to a whole other level,” the chef said.
It lasts two or three days in the refrigerator.
Chimichurri
– 2 cloves garlic
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 1/2 teaspoon crushed red pepper
– 1 small jalapeño pepper, seeded and chopped
– 1 cup fresh parsley leaves
– 1/2 cup fresh cilantro leaves
– 1/2 cup fresh oregano leaves
– 3/4 cup olive oil
– 1/4 cup red wine vinegar
Combine all ingredients except olive oil and vinegar in a food processor and pulse until coarsely chopped.
Pour in olive oil and vinegar slowly while processing until a smooth sauce is achieved.
Refrigerate overnight and serve with grilled meats.
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