A parsley-based chimichurri is the version most people are familiar with. I just found a recipe for the red version of chimichurri. I can tell it's going to become a go-to condiment for me this summer: it's super easy to make and will keep in the fridge for a while.
Yields about 2 cups
This is the version you're most likely be served. My version results in pesto-like version. If you prefer a looser consistency, adjust the sauce with more vinegar and oil.
- 4 cloves garlic, minced or pressed
- 1 bunch of parsley, leaves only
- 1/4 cup red wine vinegar
- 1/4 cup fresh oregano leaves(substitute 2 teaspoons dried oregano, or omit oregano entirely)
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper to taste
- 1/2-3/4 cup extra-virgin olive oil
Red Chimichurri (Chimichurri Rojo)
Yields about 1 cup
This yield a very liquid sauce, more like a salad dressing. I keep it in a squeeze bottle and give a squirt to dishes that need jazzing up.
Adapted from Norman van Aken.
- 1/2 cup sherry vinegar or red wine vinegar (the sherry vinegar results in a much more interesting sauce, but use a good red wine vinegar if that's what you have on hand)
- 1/4 cup virgin olive oil
- 1 1/2 tablespoons hot paprika (use half hot paprika and half smoked paprika for an interesting version)
- 2 teaspoons cayenne pepper (leave out if you don't want it to be too spicy)
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, or to taste