Have seen variations of this recipe to include cilantro and mango.
Ingredients
- 1 bunch flat leaf parsley, washed stemmed, and dried
- 6 cloves garlic, peeled and cut in quarters
- 1 cup extra virgin olive oil
- 1/3 cup distilled white vinegar
- 1 tsp. hot pepper flakes
- Salt and freshly ground black pepper
Directions
Place the parsley and garlic in a food processor and finely chop. Add the oil, vinegar, and hot pepper flakes and process to mix. Add salt and pepper to taste and process to mix;chimichurra should be highly seasoned. Try to serve the sauce within 2 hours of making.
Makes about two cups.
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Submitted 6/13/05.
Source: Six Great Recipes from Argentina- Steven Raichlen
Submitted By: Eileen Werth
crzylegs@erols.com
Chimichurri Sauce