Chimichurri Sauce

Contributed by Steven Raichlen

ACTIVE:

TOTAL TIME:

SERVINGS: MAKES ABOUT 2 CUPS

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This parsley and garlic sauce is all you need to serve beef Argentinean style. It's easy to make, but it's important to use fresh parsley and high-quality olive oil. The jalapeño isn't strictly traditional—Argentineans would use crushed red pepper—but Steven Raichlen likes its grassy flavor and fire.

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Recipe: Chimichurri Sauce

FAST
MAKE-AHEAD
VEGETARIAN

Ingredients

1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped red bell pepper
8 garlic cloves, coarsely chopped
1 to 2 jalapeños, seeded and coarsely chopped
1 cup extra-virgin olive oil
1/3 cup water
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground pepper

In a food processor, combine the parsley, red bell pepper, garlic and jalapeños and pulse until minced. Add the oil, water, vinegar, salt, oregano and pepper and process to blend. Transfer to a bowl and serve.

Make Ahead The Chimichurri Sauce can be refrigerated for several days, but it's best when it's freshly made.

From Translating Steak Frites
Published October 1998

Chimichurri Sauce

Recipe: Chimichurri Sauce

Ingredients

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