Name: Chimichurri
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 bunch flat leaf parsley; 8 cloves garlic, minced; 3/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 lemon wedge (juice of); 1 tablespoon diced red onion; 1 teaspoon dried oregano (optional); 1 teaspoon black pepper; 1/2 teaspoon salt

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Recipe by chef blade

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This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

Ready In:: 30mins
Serves:
Units:

105

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ingredients

1 bunch flat leaf parsley
8 cloves garlic, minced
³⁄₄ cup extra virgin olive oil
¹⁄₄ cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
¹⁄₂ teaspoon salt

directions

Pulse parsley in processor to chop.
Add remaining ingredients and blend.
Separate sauce into equal parts.
(Use half for basting or marinade).
(Use other half for table service).

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RECIPE MADE WITH LOVE BY

@chef blade

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@chef blade

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"This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak."

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photo by LimeandSpoon

3/29/2022

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photo by LimeandSpoon

3/29/2022

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photo by LimeandSpoon

3/29/2022

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question by Jason A.

9/5/2020

Do you drop the stems and all into the processor? Jason

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review by Christine B.

9/5/2020

Have made this many times. Great recipe.

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