Argentine Chimichurri Sauce

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This is a classic condiment which was very good with Grilled Steaks with Corn and Chimichurri and with other grilled meats.  (In this morning’s Richmond Times-Dispatch) there was a recipe for grilled chicken with chimichurri).  This version of chimichurri is based on a recipe in

½ cup fresh parsley, chopped

1 sprig fresh thyme (or oregano)

2 Tbs. fresh cilantro, chopped

1 green onion, chopped

2 cloves garlic, chopped

½ tsp. red pepper flakes

1-1/2 Tbs. red wine or apple cider vinegar

Juice of ½ lemon

¼ cup olive oil

Salt and pepper to taste.

Put all the ingredients through the lemon into the bowl of a food processor and chop until finely chopped.  Transfer to a bowl and stir in the olive oil.  Add salt and pepper to taste.  Allow to rest for at least 10 minutes to blend the flavors.  Store in the refrigerator.


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