authentic chimichurri (uruguay & argentina)

How can I be so sure that THIS chimichurri is an authentic recipe? Simple. I asked my dad who is Uruguayan born and raised for the first 40 something years of his life, and one of the best cooks I know. He is sharing HIS recipe for chimichurri that he grew up with — and that I grew up with — for you. A version from way back in his time of 1935… and you can’t get any more authentic than that!
Now, every time I see a chimichurri recipe on the internet, I cringe a little. Not because they’re loaded with ‘wrong ingredients’, but because they’re processed to an all out puree in blenders and food processors. What is supposed to be a loose, oil based condiment becomes a herbed mash, which is more like eating baby food with your churrasco, rather than a beautiful silky condiment that drips over your steak or chicken or fish.

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic , finely chopped or minced
• 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• pepper , to taste (about 1/2 teaspoon)

Instructions

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. ................

for full instruction please see : cafedelites.com

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