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. More Terrific Condiments

October 1998

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Recipe Summary

Yield:
MAKES ABOUT 2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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