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.
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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.
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!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
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