No-Cook Sauce Recipes: Chimichurri Sauce


| June/July 2010


Latin Americans love this traditional sauce, and each country seems to have its own variation. Chimichurri is an indispensable component to an Argentinean asado (barbecue), where bowls of this vinaigrette-like sauce are enjoyed with grilled beef and sausage. Chimichurri is also used as a marinade and tastes great with other proteins, such as chicken and fish. Makes 3/4 cup.

• 1 cup Italian parsley, loosely packed
• 3 tablespoons chopped Greek oregano leaves
• 1 teaspoon red pepper flakes
• 3 garlic cloves, pressed or minced
• 1⁄4 cup red wine vinegar
• 1⁄2 cup extra-virgin olive oil
• Salt to taste

1. Rinse, dry and chop parsley sprigs; add to a small mixing bowl with oregano, red pepper flakes, garlic and vinegar; whisk together.

2. Add olive oil in a steady stream, continuing to whisk until oil is completely blended; salt and serve at room temperature.


Sophia Markoulakis is a San Francisco-based food and garden writer and recipe developer who focuses on how food and gardening intersect to create healthy and flavorful meals.

Click here for the main article,  4 No-Cook Sauce Recipes .





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