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Chimichurri Sauce




Source of Recipe


Marla


Recipe Introduction


In Argentina, Chimichurri is an indispensable accompaniment to grilled meats. It also goes well with poultry or fish. Recipes for the blend are very personal and the seasonings may vary, but it is always made with lots of parsley. Corn oil is traditional, but many people now prefer now prefer using flavorful olive oil. Some cooks use half vinegar and half wine. Chimichurri can be made thick, to serve in a bowl at the table to season meats. Or, it may be more liquid and used to baste the meats while grilling. The sauce is also delicious drizzled over a vegetable frittata (see recipe).



List of Ingredients




Chimichurri Sauce


2 cups loosely packed fresh flat-leaf parsley leaves
¼ cup coarsely chopped onion
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
4 cloves garlic, minced
1 teaspoon minced fresh oregano
¼ teaspoon cayenne pepper, or to taste (see Tip)
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Pinch of sugar



Recipe



Process all the ingredients in a food processor until smooth. Taste and adjust the seasoning.

Makes 2/3 cup