Chimichurri 
(Argentine parsley-garlic sauce for grilled meats)

Written by on in Recipe
Chimichurri sauce draped over a steak
Image by cookbookman17

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.

Chimichurri
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Chimichurri

Course: SaucesCuisine: Argentina
Servings

4

servings

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.

Ingredients

  • Parsley, chopped — 1 bunch

  • Garlic, crushed — 8 cloves

  • Oregano — 1 teaspoon

  • Paprika (optional) — 2 tablespoons

  • Cayenne pepper — 1/4 to 1/2 teaspoon

  • Salt — 1 or 2 teaspoons

  • Red wine vinegar — 1/3 cup

  • Olive oil — 3/4 cup

Directions

  • Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
  • Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature.

Chimichurri Notes and 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.

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