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chimichurri sauce

(2 ratings)
suelovesrecipes avatar
Recipe by
Sue L
@suelovesrecipes
Cincinnati, OH

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

►
(2 ratings)
yield 8 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For chimichurri sauce

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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