oregano

Chimichurri is a common sauce for grilled meat and vegetable in Central and South America. The Chimichurri sauce is originated from the South American Basque immigrants who settled in Argentina in the 19th century. The sauce itself is fresh, full of herbs and fresh chili pepper. This sauce is made of two varieties, green and red chimichurri. The sauce posted here is a green version that we made on one warm weekend when I was cooking Argentine food. In Argentina, a lot of meat is eaten, so I made two kinds of meat, pork, and beef, as well as grilled maize, which is sold in supermarkets in vacuum packaging and becomes a tasty side dish if grilled. I also made a simple salad of tomatoes, onion, olive oil, and black pepper.

Preparation time: 15 min
Level: Easy
Quantity: 500ml

Ingredients:
Two great handfuls of chopped parsley leaves
Two great handfuls of chopped fresh oregano
200 ml olive oil
3 medium finely chopped garlic cloves
1 chopped red chili peppers without seeds
2 freshly squeezed juice of a large lemon
Salt and black pepper

Preparation:
1. Chop the ingredients, squeeze the juice from the lemons
2. Stir in olive oil and lemon juice, add chopped herbs, garlic, and chili
3. Season with salt and black pepper
Serve with grilled meat or vegetables.
Ready!