Prep 20 mins
Cook 0 mins
I grew up in Panama and one of my favorite restaraunts was 'La Estancia'. Their specialty was the famous Argentinean 'Churrascos' that were grilled on a fire pit and were served with Chimichurri. This recipe is the closest to what they served. I found this recipe at Glenna Anderson Muse's blog A FRIDGE FULL OF FOOD AND NOTHING TO EAT. Enjoy!
- 2 cups fresh flat-leaf parsley
- 4 -5 garlic cloves
- 1 lemon, juice and zest of
- 1⁄2 teaspoon coarse salt (or to taste)
- 1⁄3 cup olive oil
- 1⁄4 teaspoon hot sauce (optional)
- Trim the parsley.
- Peel garlic.
- Process lightly in food processor.
- Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
- Add hot sauce to preferred taste.
Simple is better...all the others are too complicated. I followed this one but added celanto (one cup), and a jalapeno pepper, 1/2 lime...it was perfect!!!!!
Marge0808 Simple, easy and fast. Taste was wonderful. I used this the other night to marinate some sirlion steaks. They had great flavor. I saved about 2T. out of it and when the steaks were off the grill, just poured it over the top for a refreshing look. They were a HUGE hit. Not ONE person asked for steak sauce and said they wanted the steaks like this again.
With the abundance of parsley right now in my garden, I wish there was a way of making it ahead and freezing it in little containers, but I wonder if it would still provide that great freshness. Great recipe. Simple and easy are BETTER. A keeper for sure.