Chimichurri (Argentinean Garlic Sauce)

Chimichurri (Argentinean Garlic Sauce)
Photo by Scott Phillips


  • ½ tsp. freshly ground black pepper
  • 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
  • 1 small carrot, finely grated
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt; more as needed
  • ½ tsp. grated lemon zest
  • + 4 more ingredients
    • 5 Tbs. cold water; more as needed
    • 4 cloves garlic
    • ½ tsp. dried red chile flakes
    • 1 cup extra-virgin olive oil

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


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