This pungent South American herb sauce is excellent with any grilled or roasted meat or with shrimp.Healthy Grilling Recipes

George Mahaffey
March 1996

Gallery

Credit: © Hector Sanchez

Recipe Summary test

Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, finely chop the parsley, garlic and oregano. Transfer the mixture to a small bowl and stir in the olive oil, vinegar, salt and pepper.

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Make Ahead

The chimichurri can be refrigerated for 1 week.

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