RECIPE

Chimichurri Sauce

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 2 CUPS

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: MAKES ABOUT 2 CUPS
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1 cup coarsely chopped flat-leaf parsley
    2. 1/2 cup coarsely chopped red bell pepper
    3. 8 garlic cloves, coarsely chopped
    4. 1 to 2 jalapeños, seeded and coarsely chopped
    5. 1 cup extra-virgin olive oil
    6. 1/3 cup water
    7. 1/3 cup white wine vinegar
    8. 1 teaspoon salt
    9. 1 teaspoon dried oregano
    10. 1/2 teaspoon freshly ground pepper

Directions

  1. 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.