Saturday, May 5, 2012


Chimichurri is an Argentinean meat sauce, made mostly from parsley and olive oil. It's great with grilled meats and vegetables. I served mine with the last of the roasted whole fish.

1/2 cup olive oil
1/4 cup red wine vinegar
1 small onion, minced
1 garlic clove, minced
1/2 cup finely chopped parsley or cilantro (I used some of each)
1 tablespoon oregano
Salt and pepper to taste

Combine and let sit for 2-3 hours before serving to let the flavors develop. If you can't chop everything super-fine, just run it through the food processor to get a better consistency.

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