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

Steven Raichlen
October 1998

Gallery

Recipe Summary

Yield:
MAKES ABOUT 2 CUPS
Advertisement

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.

    Advertisement

Make Ahead

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

Advertisement
Advertisement