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Today I want to share with you my favorite chimichurri salsa recipe. Chimichurri is well known in many Latin American countries. It has its origins in Argentina where it is frequently used in bbq and grillings to serve over meats. At home everyone loves it, and in addition to adding it to meats, we also add it to salads, roasted vegetables, baked potatoes, and toast, Yum!.

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This chimichurri is made from parsley, garlic, ground chili pepper, salt, oil, and vinegar. However, there are other variants with oregano, thyme, bay leaf, etc.
Traditionally very spicy, there are less “devilish” versions and even a version with sugar. This sauce is used both as a seasoning and as a marinade and is even delicious for poultry and fish. Also, if you don’t want a version of spicy chimichurri you can leave out the ground chili pepper or red pepper. I leave below the recipe we use at home.

Ingredients:

2 cups fresh parsley leaves.
6 peeled garlic cloves.
1/2 teaspoon dried oregano1 teaspoon salt.
1 teaspoon of salt
1/2 teaspoon black pepper.
1/2 teaspoon crushed red pepper (optional)
3 tablespoons red wine vinegar or white wine vinegar.
Juice of a big lemon.
1/2 cup extra virgin olive oil.

Instructions:

Put all ingredients in the blender or food processor and crush until a smooth consistency is formed.
Store in the refrigerator until serving.

Tips:

If you prepare this chimichurri salsa recipe the day before, the ingredients will mix longer and taste more delicious the next day.

For this recipe, I used the Ninja Ultra Prepfood processor. When crushing the ingredients, pulse the processor 3 times and then continue to crush for 15 seconds more.