chimichurri sauce

Name: Chimichurri Sauce
Prep time: 15 min
Yield: 8
Cuisine: Latin American
Ingredients: 1/2 bunch(es) italian parsley; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) smoked paprika; 2 teaspoon(s) garlic paste; 1/2 cup(s) red wine vinegar; 1/2 cup(s) olive oil, extra virgin

(2 RATINGS)

9 Pinches 2 Photos

Sue L

Cincinnati, OH

Updated on Jun 20, 2018

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

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 8 serving(s)

Ingredients

1/2 bunch italian parsley
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon smoked paprika
2 teaspoons garlic paste
1/2 cup red wine vinegar
1/2 cup olive oil, extra virgin

How To Make chimichurri sauce

Step 1

Remove the stems from the parsley and discard. You should have approximately one cup of parsley leaves.

Step 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.
Step 3

Keep unused portion refrigerated and shake before using. Keeps about one week. Makes one cup.
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