My Grandma’s Homemade Chimichurri is one of those recipes that turns a simple meal into something unforgettable. Fresh parsley, garlic, oregano, vinegar, and olive oil come together to create a bright, aromatic sauce that cuts through the richness of grilled meats and adds a burst of flavor to almost anything on your plate. It’s punchy, slightly tangy, full of herbs, and even a little spicy if you choose to add chili pepper.
This chimichurri is intentionally rustic in texture, with finely chopped herbs and vegetables suspended in a well-balanced mix of vinegar and oil. The longer it rests, the more the flavors deepen and blend, making it even better the next day. It’s perfect for roasts, barbecues, and grilled chicken, but it’s just as good spooned over vegetables or served with crusty bread.
Ingredients
- 1 cup finely chopped fresh parsley
- 4 cloves garlic (finely chopped or crushed)
- 2 tablespoons dried oregano
- 1 teaspoon crushed chili pepper (optional, if you want it spicy)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup vinegar
- 1/2 cup olive oil
- 1 small white or red onion, very finely chopped (optional)
- 1/2 red bell pepper, finely chopped (optional, for color and texture)
Preparation :
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