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Recipe

Chimichurri (Argentinean Garlic Sauce)

Scott Phillips

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.

Ingredients

  • 4 cloves garlic
  • 1 tsp. kosher salt; more as needed
  • 1 bunch flat-leaf parsley, stemmed and chopped (about 1-1/2 cups, lightly packed)
  • 1 tsp. dried oregano
  • 1 small carrot, finely grated
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. dried red chile flakes
  • 1/2 tsp. grated lemon zest
  • 5 Tbs. white-wine vinegar or distilled white vinegar; more to taste
  • 5 Tbs. cold water; more as needed
  • 1 cup extra-virgin olive oil

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 60
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 65
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Finely chop the garlic on a cutting board. Sprinkle the salt over it and repeatedly scrape the flat side of the knife over the garlic to mash it to a paste. Scrape the garlic paste into a medium bowl. Add the parsley, oregano, carrot, pepper, chile flakes, and lemon zest and mix. Add the vinegar and water and mix again. Whisk in the oil. Taste and correct the seasonings, adding salt, vinegar, water, or chile flakes: the sauce should be highly seasoned.


    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.

Reviews

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Reviews

  • motherslittlehelper | 05/09/2017

    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!

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