Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Rosemary Chimichurri

Article Image

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.

Ingredients

  • 1/4 cup grapeseed or canola oil
  • 1 tsp. chopped fresh rosemary
  • 3 Tbs. white-wine vinegar
  • 1 Tbs. minced garlic, mashed to a paste
  • 1/2 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 40
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Heat the oil and rosemary in a small saucepan over medium-low heat, stirring occasionally, until the rosemary is aromatic, about 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes. In a medium bowl, whisk the vinegar and garlic. Whisk in the rosemary oil and 1/4 cup water. Then stir in the parsley, 3/4 tsp. salt, and 1/2 tsp. black pepper (don’t worry if the emulsion separates). Season to taste with more salt and pepper.

Reviews

Rate or Review

Reviews

  • TLMoore74 | 08/12/2015

    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.

  • User avater
    duckyfufu | 09/08/2008

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks