Chimichurri Sauce

Total Time:
10 min
Prep:
10 min

Yield:
2 1/2 cups
Level:
Easy

Ingredients
Directions

Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.

Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.

Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved


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    This recipe received 3 stars for the amount of salt it calls for.
     

     
    If i try again I will use 1 teaspoon of kosher salt.
    This is not the greatest in the world, but certainly not the worst! It does the job. Quick and easy recipe. Lighten up on the salt a bit. Works wonderfully as a marinade. I'll make it again in a pinch for time.
    my argentinian girlfriend uses chopped scallion greens instead of oregano (equal in part to the flat leaf parsley). i'm sure that's HER family's recipe, but it's my most favorite!
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    Chimichurri Sauce

    Recipe courtesy of Serena Palumbo