← Sauces
Chimichurri Verde
Generalfresh herbs, acidic, garlic-forward — Argentine condiment, never cooked
When to apply
AFTER cooking only — serve as a fresh condiment alongside the meat
Ingredients & recipe
| Fresh Parsley | 6 tbsp | |
| Fresh Cilantro | 2 tbsp | |
| Olive Oil | 120 ml | |
| Apple Cider Vinegar | 30 ml | |
| Garlic Powder | 1 tsp | |
| Red Pepper Flakes | 1 tsp | |
| Salt | 1 tsp |
tbsp = tablespoon / cucchiaio · ml = milliliters / millilitri · tsp = teaspoon / cucchiaino
Preparation
- Chop parsley and cilantro finely by hand — do not use a blender (it bruises the herbs).
- Combine with olive oil, vinegar, garlic, chili flakes and salt.
- Mix and let rest at least 30 minutes before serving for flavors to meld.
- Serve at room temperature alongside grilled beef or lamb.
Notes
Authentic chimichurri is never cooked or marinated into the meat — it is always a post-cook condiment. The herb-to-oil ratio makes it a sauce, not a marinade.
Best for
RibeyeTri TipBrisket FlatLamb ChopsLamb Rack