Yield: Yields about 2 cups.
In Argentina, chimichurri is served with parrillada — a mixed grill of steak, chops, and sausages. Follow the Argentines’ lead and serve this herb sauce spooned over just about any cut of grilled red meat. Chimichurri can also be paired with a sautéed chicken breast or a potato salad in need of some zip.
Chimichurri is delicious over any kind of grilled red meat.
Make Ahead Tips
You can make this sauce several hours ahead, but try to serve it the same day. It will keep for several days, but the parsley will lose its bright green color.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
No reviews yet? Well, let me be the first to say it is AWESOME! I have been making this sauce since they day you wrote about it (YEARS ago) and every time I do, I get asked for the recipe. Excellent on any meat (fish, pork, chicken, beef). Super spicy - I probably add more garlic than most - and then for leftovers I'll just add some more chopped up parsley from the garden to keep it greener. The orange of the carrots add to the festive color!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?