Chimichurri is an Argentinian green sauce made from parsley and a lot of garlic. You will find it everywhere steak is grilled in Bolivia. It is great with beef but also with chicken and pork. Chimichurri is very easy to make and is at its best when fresh. However, you can keep it in the fridge for up to 2 weeks. It will lose its natural dark green color but will be OK to eat.
¼ cup packed, finely chopped, fresh flat parsley leaves
4 garlic cloves – minced
¼ tsp. oregano
1 TBS minced white onion
½ green chili pepper – seeded, membrane removed, minced
¼ cup white vinegar
2.5 TBS water
¼ cup olive oil
½ tsp. Salt
½ tsp. Black Pepper
Place all of the ingredients except for the oil in a bowl. Slowly whisk in the oil. Add salt and pepper. Let sauce sit for at least 30 minutes so flavors will meld.