Chimichurri Sauce

1
Sue L

By
@suelovesrecipes

Argentine version of pesto sauce (not thick, more like vinaigrette) Makes one cup.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

  • 1/2 bunch
    italian parsley
  • 1 tsp
    dried oregano
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    salt
  • 1/2 tsp
    smoked paprika
  • 2 tsp
    garlic paste
  • 1/2 c
    red wine vinegar
  • 1/2 c
    olive oil, extra virgin

How to Make Chimichurri Sauce

Step-by-Step

  1. Remove the stems from the parsley and discard. You should have approximately one cup of parsley leaves.
  2. Place the parsley leaves in a food processor or blender with remaining ingredients and run until parsley is finely chopped and sauce is emulsified.
  3. Keep unused portion refrigerated and shake before using. Keeps about one week. Makes one cup.

Printable Recipe Card

About Chimichurri Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Argentina




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