Argentina | Sauces | Parsley (see Herbs) | Summer

Chimichurri

(Argentine parsley-garlic sauce for grilled meats)

Yield: About 1 1/2 cups


INGREDIENTS PREP AMOUNT
Red wine vinegar 1/3 cup
Parsley chopped 1 bunch
Garlic crushed 8 cloves
Oregano, fresh or dried chopped or crumbled 1 Tbsp or 1 tsp
Paprika (opt.) 2 Tbsp
Cayenne pepper 1/4 to 1/2 tsp
Salt 1 - 2 tsp
 
Olive oil 3/4 cup

METHOD

Basic Steps:  Blend → Mix
  1. Add first set of ingredients to a blender or food processor and process well, but do not puree. Leave a little chunky.
  2. Remove to a bowl. Stir in olive oil. Let stand at least 1/2 hour. Serve at room temperature.

VARIATIONS

  • Use sherry vinegar for a subtler flavor.
  • For a Caribbean-style sauce, substitute cilantro for the parsley, and add the juice of one lime.

NOTES

  • This sauce is commonly served in Argentina with grilled or roast beef.