The picture shows BBQ pork ribs with Chimichurri Argentinian sauce. Served with sauteed potatoes and appelmoes (Dutch apple sauce)
This sauce is very easy to make, full of flavour and great with lots of meat dishes – steak, roasted chickens, etc,
You can make it as hot or mild as you prefer, and it will add extra flavour to your dishes.
How to make Chimichurri Argentinian sauce
This recipe is part of the country recipe challenge, and based on an Argentinian recipe.
Ingredients:
- 2 red peppers – see note
- 2 tbsp Oregano – chopped
- 2 tbsp Rosemary – chopped
- 4 tbsp Parsley – chopped
- 2 cloves garlic – crushed
- 100 ml Extra virgin olive oil
- 2 tbsp Red wine vinegar
- Salt & pepper to taste
Equipment
- 1 Large mug
- 1 Hand food blender
- Chef’s knife & chopping board (optional)
Instructions
- Mix the olive oil, red wine vinegar and salt & pepper in a bowl
- Cut the peppers & remove the pips. Then cut into bits.
- Remove the rosemary and oregano leaves from the stem.
- Chop the rosemary, oregano & parsley into bits and crush the garlic.
- Put all the ingredients, (olive oil, herbs, peppers, etc.) in a large cup
- Using the hand food blender blend for a short while – so that the herbs are still visible and not to smooth. Then leave in a fridge for at least 2 hours.
3 Key questions:
1. What is the best pepper to use?
In the recipe & video I used a medium heat level red chilli pepper, which makes a slightly spicy.
If you would like a milder version of Chimichurri Argentinian sauce then a Bell pepper is an easy one to use.
The peppers have a key impact on the flavour – for more info on pepper types have a look at our pepper guide.
2. Is Rosemary essential in Chimichurri Argentinian sauce?
The simple answer is no. Most Chimichurri recipes don’t use Rosemary – although many other herbs (like Thyme) are also sometimes used.
However Rosemary does have a lovely flavour and adds a real something else to this recipe.
3. Can I use dried oregano in this recipe?
Yes you can, but it will change the flavour.
There is a real difference in flavour between dried and fresh herbs – like oregano.
Dried herbs will add a more intense (sometimes bitter) flavour to recipes. Whereas fresh herbs will have a more brighter flavoursome taste. Yes you can use the dried versions but freshly chopped oregano makes a real difference to the flavour.
Chimichurri Argentinian sauce
Equipment
- 1 Large mug
- 1 Knife and chopping board
Ingredients
- 2 red pepper See note
- 2 tbsp Chopped Oregano
- 2 tbsp Chopped Rosemary
- 4 tbsp Chopped Parsley
- 2 cloves Garlic
- 100 ml Extra virgin olive oil
- 2 tbsp Red wine vinegar
- Salt and Pepper
Instructions
- Mix the olive oil, red wine vinegar and salt & pepper in a large mug
- Cut the peppers & remove the pips. Then cut into bits.
- Remove the rosemary and oregano leaves from the stem.
- Chop the rosemary, oregano & parsley into bits and crush the garlic.
- Put all the ingredients, (olive oil, herbs, peppers, etc.) in a large cup
- Using the hand food blender blend for a short while – so that the herbs are still visible and not to smooth. Then leave in a fridge for at least 2 hours.
- Then leave in a fridge for at least 2 hours.
- Serve and enjoy
Video
How to use Chimichurri Argentinian sauce
This sauce is great with lots of meat dishes – steak, roasted chickens, etc.
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
Have you made the recipe?
Would love to hear what you thought of it
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