Chimichurri Sauce

Ingredients

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

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

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    • 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
    • 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
    • +5 other ingredients
  • Chimichurri Sauce
    • 1/2 cup distilled white vinegar
    • 1/2 teaspoon dried hot red pepper flakes
    • 3/4 cup extra-virgin olive oil
    • 5 large garlic cloves
  • Chimichurri Sauce
    • 1/4 cup fresh cilantro
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    • 1/3 cup red wine vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 cup olive oil
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  • Chimichurri Sauce
    • 1/2 cup fresh flat-leaf parsley
    • 1/4 cup fresh lemon juice
    • 1/3 cup extra-virgin olive oil
    • 1/4 teaspoon salt
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  • 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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