Chimichurri (Argentinean Parsley and Garlic Sauce)

threeovens's Note:

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.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Serves: 10

Yield: 1.0 cup

• 2 garlic cloves , finely minced
• 1 teaspoon coarse salt
• ½ cup fresh parsley , chopped (about 1 small bunch)
• ¼ 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
• ¼ cup red wine vinegar
• ¼ cup olive oil

Directions:

1. Sprinkle 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.
2. In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
3. Add vinegar to bowl and let sit another 30 minutes.
4. Add oil, cover, and refrigerate overnight to allow flavors to develop.

Reviews

[Katwomyn]

Great! Added to burgers and it was awesome. Have a ton of it, so will make some flank steak and utilize the rest. Thank you!

[Jamilah's Kitchen]

Nice recipe. I blended mine and tossed in some capers as well to use for salad and sandwich dressing. Made for ZWT 7.

[Chef Jean]

Great flavor! Exactly what I was looking for to serve with steak! I'm sure the leftovers will all be used! Sorry the picture is blurry. Made fro ZWT 7.