Yield: Yields about 3/4 cup.
Chimichurri is a tangy garlic and parsley sauce that accompanies grilled beef at Argentine steakhouses. It often contains a touch of oregano, too, but I like to give the sauce a little twist by using rosemary instead.
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3/4 tsp is too much salt and ruined the sauce. I used 1/8 tsp after tossing the first batch and I would even suggest trying it without salt at all.
Really great sauce, especially good on the grilled beef roast. This chimichurri tasted better to me than others I've had previously, it had a nice balance of sharp flavors to make it very memorable.
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