Chimichurri

While researching yesterday’s pebre I ended up seeing a bunch of recipes for the much more famous chimichurri. I’ve never come across it in person, though I’ve always been aware of it as a thing, but then I think it’s much more popular and more available in the US than here. Don’t use dried herbs here.

Adapted from here and here.

☒ UNTESTED

Ingredients

• 25 g parsley
• 2 tbsp oregano leaves
• 4 garlic cloves, crushed
• 1 small red chilli
• 2 tbsp red wine vinegar
• 120 ml oil
• 1 tsp salt

Prep

Chop everything very finely (don’t blend).

Mix together.

Serve on grilled chorizo in a baguette (choripan).