Name: Chimichurri: Argentinian garlic and herb sauce
Yield: 1 bowl
Cuisine: Latin American
Ingredients: 1 bunch Parsley root; 1 bunch Cilantro; 4 Garlic cloves; 1/2 Onion; 1 tsp Oregano; 1 tsp Basil; 1/2 Hot chili pepper; 100 ml Olive oil; 3 tbsp Apple cider vinegar; to taste Salt and pepper

Instructions

Tip: tap a step to mark it as done.

Chop the parsley and cilantro and place them in an immersion blender container. Add the chopped onion, garlic, and hot chili pepper.
Add the oregano, basil, salt, pepper, and vinegar, and blend thoroughly. Finally, pour in the olive oil and stir again. Let the finished sauce rest in a sealed jar in the refrigerator for a day, then serve with meat, fish, or chicken. Eat it within 3 days of preparation, as the U.S. National Center for Home Food Preservation (NCHFP) recommends for pesto made with herbs, garlic, and oil, or freeze it for longer storage.

Tip: Trim the thick stems from the parsley; you can use the cilantro with its thin stems. Let the sauce rest in a sealed jar in the refrigerator, then take it out a little before serving, as the olive oil thickens when cold.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 342 kcal
Protein: 2.2 g
Carbohydrates: 12 g
of which sugars: 1.7 g
Fat: 34 g
of which saturates: 4.5 g
Fiber: 5.5 g
Salt: 0.7 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Chimichurri – argentínska cesnaková omáčka s bylinkami