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No-Cook Sauce Recipes: Chimichurri Sauce

<p>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. <em>Makes 3/4 cup.</em>
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<p>• 1 cup Italian parsley, loosely packed<br />
• 3 tablespoons chopped Greek oregano leaves<br />
• 1 teaspoon red pepper flakes<br />
• 3 garlic cloves, pressed or minced<br />
• 1?4 cup red wine vinegar<br />
• 1?2 cup extra-virgin olive oil<br />
• Salt to taste</p>
<p>1. Rinse, dry and chop parsley sprigs; add to a small mixing bowl with oregano, red pepper flakes, garlic and vinegar; whisk together.<br />
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2. Add olive oil in a steady stream, continuing to whisk until oil is completely blended; salt and serve at room temperature.</p>
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<em>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.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/4-no-cook-sauce-recipes.aspx”>
<strong>4 No-Cook Sauce Recipes</strong>
</a>.</p>

Published on May 5, 2010

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