This version has been curated by Chef Mariano Araya, Executive Chef of Casa Mariano's Restaurant in Miami, FL.
In this version of chimichurri, we started hydrating the dry ingredients with the vinegar, then chop everything with a knife rather than a processor because you want to keep as many juices from the garlic and parsley as you can. We let it rest overnight and/or 24hrs to let the sauce release all its flavor.
Argentina’s favorite chimichurri is an uncooked sauce used principally on grilled meat. Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano, and vinegar – though there are regional variations, such as Uruguay adding red pepper flakes for an added kick.
- Servings 8
- Dish Salsa
- Time 20 minutes
- Skill Home Cooks
In a mixing bowl, mix all dry ingredients with a spoon, then little by little add the vinegar while stirring.
add the chopped parsley and keep stirring until all the ingredients are mixed well.
To finalize add the oils and keep stirring.
To serve: You can serve immediately but for better flavor, we suggest letting it rest overnight.