Fresh Chimichurri
A bright, herbaceous Argentine sauce made with fresh parsley, garlic, and vinegar. Perfect with grilled meats, roasted vegetables, or crusty bread.
- Total time
- 10 min
- Servings
- 8
- Calories
- 184
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Ingredients
- 1 cup fresh flat-leaf parsley, loosely packed
- 4 whole garlic cloves
- ¼ cup red wine vinegar
- ¾ cup extra-virgin olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Roughly chop parsley and mince garlic cloves into small pieces.
- 2
Add parsley and garlic to a food processor or blender.
- 3
Pour in red wine vinegar and pulse 3–4 times until mixture is coarsely chopped.
- 4
With the motor running, slowly drizzle in olive oil until the sauce reaches a loose, pourable consistency.
- 5
Taste and season with salt and black pepper to balance sharpness.
- 6
Transfer to a bowl or jar. Let sit 5 minutes before serving to allow flavors to blend.
Tools you’ll need
- food processor or blender
- cutting board
- chef's knife
- bowl or glass jar
- spoon
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