1/3 Photos of Chimichurri (Argentinean Parsley and Garlic Sauce)
This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.
My Private Note
Units: US | Metric
- 2 garlic cloves, finely minced
- 1 teaspoon coarse salt
- 1/2 cup fresh parsley, chopped (about 1 small bunch)
- 1/4 cup water
- 2 green onions, finely chopped
- 1 tablespoon red pepper, finely diced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon bay leaf, very small flakes (laurel)
- 1 teaspoon fresh ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
- 2In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
- 3Add vinegar to bowl and let sit another 30 minutes.
- 4Add oil, cover, and refrigerate overnight to allow flavors to develop.
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Nutritional Facts for Chimichurri (Argentinean Parsley and Garlic Sauce)
Serving Size: 1 (26 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 55.5
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 236.2 mg
- Total Carbohydrate 1.4 g
- Dietary Fiber 0.6 g
- Sugars 0.2 g
- Protein 0.3 g