Chimichurri Sauce

Serves 4

Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef.

Ingredients:

3/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup olive oil
1/4 cup chopped red onion
1/4 cup red wine vinegar
2 Tbsp water
5 garlic cloves, crushed
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper

Method:

1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved.

2. Let stand at room temperature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two. Serve at room temperature.

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef.Chimichurri Sauce
Servings Prep Time
4people 10minutes
Passive Time
30minutes
Servings Prep Time
4people 10minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved.
  2. Let stand at room tempature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

2 Comments

  1. Michelle says

    A little of this went a long way for me. I think I wanted to taste the empanada spices more. So just barely dipping with this sauce was a hit for me :-)

  2. OK, this was awesome! I made the empanadas and wanted to make the chimichurri sauce to accompany it, but the only other time I had chimichurri sauce at a restaurant, I really didn’t like it. So I went into this one with some trepidation. I served salsa and sour cream also just in case. But everyone loved the chimichurri sauce. The salsa didn’t even get touched. I may have used more oregano than it called for. Thanks Sasha for another exciting new meal!

Leave a Reply