Chimichurri Sauce

Submitted by Galley Wench

"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!"

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 2 cups

ingredients

• 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

directions

1. Combine all ingredients in a jar and shake.
2. Will keep for several weeks in the refrigerator.

Reviews

[Docs Mom]

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!

 

[MaryToo]

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.