The 5-Minute Chimichurri
Why Chimichurri Belongs at Every Asado
Parsley, garlic, vinegar, and good olive oil—four staples that turn grilled meat into something worthy of a plaza in Mendoza. No blender, no fuss, just a quick chop and a little patience while the flavors meld.
Ingredients (makes ~1 cup)
| Ingredient | Amount |
|---|---|
| Flat-leaf parsley, finely chopped | ½ cup |
| Garlic, minced | 2 – 4 cloves |
| Fresh red chili, minced* | 1 small (≈ 1 Tbsp) or ½ tsp flakes |
| Dried oregano | ¾ tsp |
| Red-wine vinegar | 2 Tbsp |
| Extra-virgin olive oil | ½ cup |
| Coarse salt | ½ – 1 tsp, to taste |
| Freshly ground black pepper | ½ tsp |
*Use chili flakes if fresh chili isn’t handy or you want gentler heat.
Method — 3 Easy Steps
- Combine the dry ingredients. Mix parsley, garlic, chili, oregano, salt, and pepper in a bowl.
- Add the liquids. Stir in vinegar, then whisk in olive oil until the herbs are bathed in a loose, glossy sauce.
- Rest. Let it sit at least 10 minutes (2 hours is magic) so the flavors marry.
Old-school tip: Skip the food processor—hand chopping keeps the sauce loose and aromatic.
Serving Ideas
- Brush over steaks or chicken while grilling; spoon more on at the table.
- Drizzle onto roasted veggies, fried eggs, or a crusty baguette.
- Stir a spoonful into mayo for a killer sandwich spread.
Wine Pairing
Herbaceous brightness + grilled char = a wine with dark fruit and tidy tannins.
Storage
Sealed in a jar, chimichurri keeps 5 – 7 days in the fridge. If the olive oil solidifies, just let the jar stand at room temp and stir.
¡Listo! Five minutes of prep, a lifetime of asado glory. Tag us @Familia_Morgan_Wine with your chimichurri creations!
