Chimichurri Sauce

Chimichurri Sauce
Chimichurri Sauce
Chimichurri This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below. Chimichurri is an absolute requirement for the famous Argentine asado or barbecue. The recipe for chimichurri that follows is only one of many, but it is typical of those you will find in the Pampas. Some locals use it as a salad dressing as well. And don't limit your chimichurri to asado; serve it with any broiled or roasted meat or poultry.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 1/2 cups sauce
Sauce Garlic No-Cook Quick & Easy South American Vinegar Spice Vegan Parsley Oregano
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 2 teaspoons dried oregano
  • 4 garlic cloves, minced
  • Carbohydrate 4 g(1%)
  • Fat 22 g(34%)
  • Fiber 1 g(6%)
  • Protein 1 g(2%)
  • Saturated Fat 3 g(15%)
  • Sodium 258 mg(11%)
  • Calories 222

PreparationDirections In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt. Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use. Moisten the cooked meats in each course with a little of the sauce and serve the remaining sauce in a sauceboat at the table. Extra! Tips from Epicurious:

PreparationDirections In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt. Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use. Moisten the cooked meats in each course with a little of the sauce and serve the remaining sauce in a sauceboat at the table. Extra! Tips from Epicurious:

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