Prep 15 mins
Cook 0 mins
I first tasted this wonderful garlicky herb sauce in an Argentina restaurant in La Paz, Mexico. Serve chimichurri over grilled meats and vegetables. Also great on fresh baked crusty bread!
- 6 chopped garlic cloves
- 1 cup chopped parsley
- 1⁄2 cup chopped cilantro
- 1⁄2 tablespoon dried oregano
- 1⁄2 tablespoon dried thyme
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon dried crushed red pepper flakes
- 1⁄4 teaspoon salt
- 3⁄8 cup red wine vinegar (3 ozs.)
- 1⁄2 cup olive oil
- Combine all ingredients in a jar and shake.
- Will keep for several weeks in the refrigerator.
Yum, Yum, Yum!!! What a versatile sauce. I used it to marinade chicken on the first day and shrimp the next day with the chimichurri sauce on the side. The food processor made this recipe a snap. I used both parsley and cilantro. The key is to use a really good olive oil. I am going to be making this a lot!
You have a hit here, Galley Wench. Bright flavors are full of garlic, herbs, spice, and go well with beef. We tried it with flat leaf parsley (our preference) and cilantro to accompany a grilled skirt steak and plan to try it on a crusty bread next. Very easy to prepare with a food processor, but we tried a hand chopped version, thinking not all Argentinian cooks would have have a processor. No trouble at all to pull together. Thanks for the recipe and for the experience.