HACKED RECIPE
Argentine Chimichurri Sauce Recipe
By wtriba
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Hacked from
Argentine Chimichurri Sauce
Grilled meats in Argentina are never served without a side of chimichurri, a brightly colored sauce with herbs, garlic, and tangy vinegar.
What to buy: Fresh oregano adds an earthy punch, but dried oregano is a fine substitute.
Game plan: If you can, make the chimichurri a day before serving to give the flavors time to meld.
This recipe was featured as part of our Argentine Grilling menu.
INGREDIENTS
- 1 1/2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh "oregano":http://www.chow.com/ingredients/199 leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- tablespoon lime juice
- 1/2 cup cilantro
INSTRUCTIONS
- Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Member recipes are not tested by the CHOW food team.
