Prep 15 mins
Cook 0 mins
This is a sauce from Churasco's, a local restaurant here in Houston that serves South American fare. At the restaurant this is served at the table with plantain chips as an appetizer and is also used to marinade their signature steaks with. It's good with other grilled meats, salmon,poultry, hot pasta, and to dress green salads. It's such a popular item that the Cordu'a brothers bottle it to sell in grocery stores.
- 3 bunches fresh curly-leaf parsley, finely chopped
- 6 tablespoons fresh garlic, minced
- 2 cups extra virgin olive oil
- 1 cup white vinegar
- salt & freshly ground black pepper, to taste
- In a medium bowl, combine all ingredients, whisking to mix well.
- Let stand for 2 hours before using, to blend flavors.
- Refrigerate leftovers.
I love the chimichurri from Churrasco's and this was very close. It seemed just slightly too vinegary, but this was just a couple hours after making it, so maybe the leftovers will mellow out a bit. Still, very good.