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This Argentine chimichurri is a vibrant herb sauce made with garlic, red pepper puree, parsley, and olive oil. It's quick to prepare in a mortar and pestle and stores well for weeks, making it essential for grilled meats and vegetables.
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In a mortar and pestle or food processor, add garlic, aji, and salt. If adding the parsley, add it now. Ground until very fine. Transfer to a serving container. Add vinegar, water and oil. Store in an air-tight container in the refrigerator.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 3 weeks; the oil may solidify when cold, so allow it to come to room temperature before serving.
mortar and pestle · food processor
Written automatically by CookOS, not by the creator.
Aji molida is a ground red pepper puree traditional to Argentine cooking. You can substitute roasted red peppers, paprika mixed with tomato paste, or red pepper flakes, though the flavor profile will shift slightly.
Stored in an airtight container in the refrigerator, chimichurri keeps for 2–3 weeks. The oil may solidify when cold; let it sit at room temperature for 10 minutes before serving.
Yes, a food processor works equally well and is faster for larger batches. Pulse the garlic, aji, and salt first, then add parsley and pulse until fine before mixing in liquids and oil.
Yes, chimichurri is naturally vegan as it contains no animal products—only vegetables, herbs, vinegar, and olive oil.
This recipe scales linearly. Double or halve all ingredients proportionally. A food processor is recommended for larger batches.
