I've made this several times this summer. It's easy to make and it's a fabulous condiment for grilled meats (specially churrasco and chorizo) and vegetables. It also makes a great hostess gift. I bring a jar of chimichurri whenever we're invited to a cookout.
My mom got the recipe from a friend who was the owner of a fabulous Argentinian restaurant in Puerto Rico. I've tried many chimichurri recipes, but this one is till the best.
Recipe:
1 head of garlic (smushed in the mortar and pestle until it forms a thick paste)
1 tablespoon adobo seasoning
1 red onion (you can use yellow, I like red because it looks pretty)
1 bunch of fresh curly parsley
1 bunch of fresh cilantro
2 tablespoons dried oregano (this is the secret ingredient)
1 teaspoon red pepper flakes (you can add more if you like it spicy)
1/2 cup of olive oil
1 1/2 cups white vinegar.
Chop the onion, parsley and cilantro. Make sure to chop them finely, you don't want big chunks.
Mix all the ingredients together. You may want to increase the oil and vinegar if the sauce looks too thick.
Add grilled meats and enjoy.
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