Chimichurri Sauce
Source: Alejandro Morgan, Lolinda
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 28, 2014.
This versatile green sauce from Argentina can be used as a marinade or condiment served over grilled or braised beef, chicken, fish, or vegetables.
Makes about 2 cups
INGREDIENTS
1 bunch Italian parsley
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1½ teaspoons oregano
1½ teaspoons chile flakes
1 tablespoon lime juice
1 cup oil
Salt and pepper to taste
PREPARATION
Remove the stems from the parsley bunches. Chop the parsley leaves and combine them with the other ingredients. Blend with a hand mixer for 4 seconds. Chimichurri keeps for a long time, so you might consider making several batches at once and putting a label and date on the leftovers.
Photo by Jennifer Kregear.
Farmers Market Ingredients