Chimichurri sauce

I love using chimichurri to baste my meat when grilling or to top a steak or grilled fish. I do not like using chimichurri for marinade for personal reason.

There are 2ways I like making this sauce depending on my mood.

The first method (not the best one!)

I will process all ingredients with the oil in a food processor. For this method the flavor gets out quickly but the oil gets cloudy. Of course, once you let it seat for about 15 min it become less cloudy, but still not clear. I do not particularly like that method. I always prefer the method my Argentina college roommate thought me as the original method. It is to chop al veggies finely then add the oil to it. This method keeps the oil clear but flavorful.

So, for this authentic Argentinian chimichurri sauce, you will need the following:

Olive oil

Red wine vinegar

Cloves garlic       

Parsley

Red chili, or crushed chili pepper flakes

Dried oregano

Salt to taste

Hot pepper (to taste) optional