Argentine chimichurri sauce

4 servings

10 minutes

The proportion of herbs is up to your taste, in the original Argentines mix oregano and parsley in approximately equal proportions, you can add onion instead of garlic and experiment with adding other herbs, for example, wild garlic.

Energy value per serving

• Calories: 148.2
• Proteins: 1.2g
• Fats: 12.6g
• Carbohydrates: 7.3g

Ingredients

• Fresh oregano leaves: 1 bunch
• Parsley: 1 bunch
• Green basil: 6 stem
• Olive oil: 50 ml
• Sherry vinegar: 30 ml
• Lime: 0.5 pc
• Brown sugar: 1 tsp
• Garlic: 3 clove
• Coriander: 0.5 bunch

Cooking steps

1. For the sauce, place cilantro, parsley, fresh oregano, and basil with stems in a blender or food processor.

   Required ingredients:

   • Fresh oregano leaves: 1 bunch
   • Parsley: 1 bunch
   • Green basil: 6 stems
   • Coriander: 0.5 bunch

2. Crush the garlic with a garlic press and add it to the herbs.

   Required ingredients:

   • Garlic: 3 cloves

3. Add sherry vinegar, lime juice, sugar, and olive oil.

   Required ingredients:

   • Sherry vinegar: 30 ml
   • Lime: 0.5 piece
   • Brown sugar: 1 teaspoon
   • Olive oil: 50 ml

4. Beat everything until the structure remains (not into a homogeneous mass).

5. Try to balance the acidity — the sauce should be sour enough but still edible. Keep in mind that with meat, the acidity will be less noticeable.