Whether it’s summer or when I’m enjoying a barbecue, chimichurri is, in my opinion, the best refreshing option. I also love having it with boiled potatoes; it’s a delicious and healthy combination thanks to its ingredients.
Ingredients (4 servings)
- 2 bunches or cups of fresh parsley, finely chopped (without stems)
- 5 garlic cloves, finely chopped
- ½ cup extra virgin olive oil
- ÂĽ cup vinegar of your choice
- 2 teaspoons chopped chili (optional)
- Salt and pepper to taste
- Juice of half a lemon (optional)
Preparation
1
Before You Begin:
You can experiment by adding other herbs such as cilantro or basil, or adjust the amount of garlic and chili according to your personal taste. My favorite mix includes chopped paprika, cherry tomatoes, and green onions.
2
Chop the parsley and garlic finely, being careful while cutting.
If you use ground chili, have it on hand.
3
In a large bowl, combine the chopped parsley, garlic, and ground chili (if using).
Add the olive oil and vinegar.
4
Season with salt and pepper to taste.
If you decide to use lemon juice, add it at this point.
5
Mix all the ingredients well and let the mixture rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend nicely.
Alejandro says
One summer day when the temperature was over 30°C, I remembered that Argentinians often pair their barbecues with chimichurri. I decided to make it and discovered not only that it’s refreshing but also that its flavor is unique. Since then, I prepare it almost every summer.