Chimichurri (Argentinean Parsley and Garlic Sauce) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion. Ingredients:
2 garlic cloves, finely minced |
1 teaspoon coarse salt |
1/2 cup fresh parsley, chopped (about 1 small bunch) |
1/4 cup water |
2 green onions, finely chopped |
1 tablespoon red pepper, finely diced |
1 tablespoon dried oregano |
1 tablespoon paprika |
1 teaspoon bay leaf, very small flakes (laurel) |
1 teaspoon fresh ground black pepper |
1/4 cup red wine vinegar |
1/4 cup olive oil |
Directions:
1. Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
2. In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
3. Add vinegar to bowl and let sit another 30 minutes.
4. Add oil, cover, and refrigerate overnight to allow flavors to develop.
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