How to make traditional CHIMICHURRI SAUCE recipe for asado

Prepare the ingredients for chimichurri sauce, including cilantro, red onion, red pepper flakes, red wine vinegar, salt, black pepper, garlic, bay leaves, smoked paprika, oregano, and parsley.

Use a mortar and pestle to crush the green parts of the herbs, adding coarse salt and black pepper to help with the grinding.

Once the herbs are finely crushed, add smoked paprika and oregano to the mixture.

Pour in red wine vinegar, ensuring not to use black balsamic vinegar, and mix well.

Gradually add olive oil to the mixture, stirring to create a base for the sauce.

Store the sauce for 1 to 10 days in the fridge before adding parsley just before serving.

Add parsley to the sauce one to two hours before serving for freshness.

Infuse bay leaves in the sauce for 2 hours before serving to avoid having dry pieces in the final dish.

Taste the sauce and adjust salt and spice levels as needed before serving over grilled meat.

Equipment Needed

Dietary