My Recipe Box

Rosemary Chimichurri

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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 (g): fat g 4.5; Fat Calories (kcal): 40; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 70; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

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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