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.
Calories148.2kcal
Proteins1.2grams
Fats12.6grams
Carbohydrates7.3grams
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
Cilantro
0.5
bunch
1
For the sauce, place cilantro, parsley, fresh oregano, and basil with stems in a blender or food processor.
- Fresh oregano leaves: 1 bunch
- Parsley: 1 bunch
- Green basil: 6 stems
- Cilantro: 0.5 bunch
2
Crush the garlic with a garlic press and add it to the herbs.
- Garlic: 3 cloves
3
Add sherry vinegar, lime juice, sugar, and olive oil.
- 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.
