Chimichurrii sauce with olives
5 servings
5 minutes
Chimichurri sauce with olives is a vibrant and aromatic highlight of Argentine cuisine that adds a rich flavor to dishes. Historically used to accompany meat dishes, especially beef steaks, the addition of olives gives it a refined salty note. The combination of fresh herbs, garlic, pepper, and wine vinegar creates a spicy and refreshing taste, while olive oil makes the consistency tender and silky. The sauce pairs perfectly with grilled meat, fish, or even vegetables, adding depth of flavor. Prepared in advance, it becomes even richer as it reveals all the nuances of the ingredients. It's a true celebration of taste sensations that transforms any dish into a gastronomic journey through Latin America.
1
Chop all the ingredients.
- Parsley: 1 bunch
- Cilantro: 1 bunch
- Spring onion: 1 bunch
- Onion: 1 head
- Green bell pepper: 1 piece
- Garlic: 3 cloves
- Wine vinegar: 3 tablespoons
- Chili pepper: 0.5 piece
- Olive oil: 100 ml
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Pitted olives: 100 g
2
Put in a blender, add oil and vinegar, and blend until smooth. It's better to do this a few days before cooking, for example, steak (this sauce pairs perfectly with meat).
- Olive oil: 100 ml
- Wine vinegar: 3 tablespoons
3
The sauce is ready!
