Traditional Chimichurri

Contributed by Michelle Bernstein

ACTIVE:

TOTAL TIME: 10 MIN

SERVINGS: makes about 3/4 cup

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Michelle Bernstein's mother taught her how to make this recipe when she was five years old because it is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. Chimichurri is typically served with steak, but it's also great on grilled fish and chicken.

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Recipe: Traditional Chimichurri

BASIC-EASY
FAST
MAKE-AHEAD
STAFF-FAVORITE
VEGETARIAN

Ingredients

1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Make Ahead The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

From Editor’s Picks: Jessica Romm’s Favorite F&W Recipes, Miami's Hottest Latin Party
Published June 2006

Traditional Chimichurri

Recipe: Traditional Chimichurri

Ingredients

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