Chimichurri is a zesty, green sauce made with fresh herbs, garlic, vinegar, chili pepper and olive oil that livens up pretty much anything you throw at it. If you have some left over after your braai, you can also toss it through hot pasta or spoon over fresh tomato slices.
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)
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. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.