This vibrant green sauce, made with fresh parsley, garlic and olive oil, is an indispensable accompaniment to grilled meats in Argentine cuisine. A practical sauce whose aroma deepens as it rests, as easy to let sit as it is to prepare.
Chop the parsley and garlic as finely as possible with a knife; chopping by hand rather than using a food processor keeps the sauce's texture livelier.
Pour the olive oil and red wine vinegar over the chopped herbs, and mix well with the red pepper flakes and thyme.
After adding the salt and mixing, let the sauce rest at room temperature for at least 20 minutes; this time is important for the herbs' aroma to infuse into the oil.
Allergen: in its basic form this sauce doesn't contain common allergens. Important: combine the chopped herbs with the olive oil right away; parsley left exposed to air can darken and lose its freshness. Caution: using apple cider vinegar instead of red wine vinegar will noticeably change the flavor.
Chimichurri reaches its tastiest state a few hours, or even a night, after preparing; if you have time, we recommend letting it rest in the fridge and taking it out half an hour before serving.
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