Chimichurri Sauce

Ingredients

  • 1 bunch fresh parsley
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon salt
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 4 garlic cloves
  • 2 tablespoons hot paprika or 1 teaspoon cayenne pepper
  • + 2 more ingredients
    • 1 ½ cups red wine vinegar
    • ½ cup olive oil

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 rema...

View full recipe at Epicurious

Comments

Variations on Chimichurri Sauce

  • Chimichurri Sauce
    • 1 tsp. kosher salt; more to taste
    • 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
    • +5 other ingredients
  • Chimichurri Sauce
    • 3 large bunches fresh flat-leafed parsley
    • 5 large garlic cloves
    • 3/4 cup extra-virgin olive oil
    • 1/2 teaspoon dried hot red pepper flakes
  • Chimichurri Sauce
    • 1 cup fresh Italian parsley
    • 3/4 teaspoon dried crushed red pepper
    • 1/2 cup olive oil
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • +2 other ingredients
  • Chimichurri Sauce
    • 1/3 cup extra-virgin olive oil
    • 1 teaspoon minced garlic
    • 1/4 cup fresh lemon juice
    • 1/2 cup fresh flat-leaf parsley
    • +2 other ingredients
  • Chimichurri Sauce
    • 1/4 teaspoon freshly ground pepper
    • 1 teaspoon salt
    • 2 garlic cloves
    • 3 tablespoons fresh oregano leaves
    • 1 tablespoon red wine vinegar
    • +4 other ingredients


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