My Recipe Box

Rosemary Chimichurri


Yields about 3/4 cup.

  • To learn more, read:
    Grilling Big
  • by from Fine Cooking
    Issue 94

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.

  • 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

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.

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

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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