Chimichurri (Argentinean Garlic Sauce)

Chimichurri (Argentinean Garlic Sauce)
Photo by Scott Phillips


  • 1 bunch flat-leaf parsley, stemmed and chopped (about 1-½ cups, lightly packed)
  • 5 Tbs. white-wine vinegar or distilled white vinegar; more to taste
  • ½ tsp. grated lemon zest
  • 1 tsp. kosher salt; more as needed
  • 1 cup extra-virgin olive oil
  • 1 small carrot, finely grated
  • 5 Tbs. cold water; more as needed
  • + 4 more ingredients
    • 4 cloves garlic
    • ½ tsp. freshly ground black pepper
    • 1 tsp. dried oregano
    • ½ tsp. dried red chile flakes

Finely chop the garlic on a cutting board. Sprinkle the salt over it and repeatedly scrape the flat side of the knife over the garlic to mash it to a paste. Scrape the garlic paste into a medium bowl. Add the parsley, oregano, carrot, pepper, chile flakes, and lemon zest and mix. Add the vinegar ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network