Chimichurri
(Argentine parsley-garlic sauce for grilled meats)
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.
Makes about 1 1/2 cups
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 -- 1-2 teaspoons
- Red wine vinegar -- 1/3 cup
- Olive oil -- 3/4 cup
Method
- 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 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.
