Argentine Chimichurri
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g parsley
- 5 g oreano, fresh
- 25 g arlic
- 60 g vinear
- 2 teaspoons, heaped oregano, dried
- 160 g oil
- 1 large tomato (s)
- 15 g salt
- 3 tablespoon pul beaver
Print Recipe
Pin Recipe Instructions
- Chop the parsley, fresh oregano, garlic and tomato into small pieces (I use the big turbo chef for this). Then all the ingredients are simply mixed together and poured into a glass. The filled glass should then be filled with a little oil so that the chimichurri is always covered, for the purpose of keeping it in the refrigerator.
- For example, go with grilled beef.
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