There’s something very special about chimichurri. Most of us are used to Italian-style sauces with a similar consistency, but full of basil or parmesan or other traditional Italian ingredients. Well, chimichurri may look similar, but the flavor is completely different– sharp and tangy and wonderfully fresh.

The recipe below came from a friend of mine from South America, and makes some of the best chimichurri I’ve ever tried. This chimichurri recipe is wonderful on meats (especially as a marinade for beef) and vegetables, and even as a topping for hamburgers.

Click to enlarge.

Some people like to take their chimichurri and blend it smooth in a blender. But I think this South American sauce is best left with some texture, so I prefer ingredients chopped and mixed by hand. Too lazy for all that? Make it however you like– it’ll be delicious either way. Oh, and here’s a tip: the freshest ingredients will make the best chimichurri, so don’t use week-old parsley unless you want to be disappointed.

Fresh and Garlicky Chimichurri Sauce Recipe

Ingredients:
1 lg. bunch fresh Italian parsley
2-3 tbsp. fresh oregano, minced (optional)
8 cloves garlic, minced
3 tbsp. purple onion, minced
5 tbsp. sherry vinegar
1 tsp. kosher salt
1/2 tsp. Ahi pepper powder (can use cayenne in a pinch)
1/2 tsp. freshly ground black pepper
1 C. extra virgin olive oil

Instructions: 1. Remove most of the stems from the parsley (leaving a few is okay, but not too many) and mince fine.

2. Combine in a small bowl with remaining ingredients.

3. Serve on everything.

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