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Chimichurri Recipe
Francis Mallmann, Patagonia Sur Rocha 801, Argentine
Francis Mallmann, Patagonia Sur Rocha 801, Argentine
Flavors of Argentina
Total time: less than 15 minutes

Prep. time: 5-10 minutes
Macerating time: 1 day or less
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

The sauce can be kept refrigerated for up to 3 weeks.

- 250 ml / 1 cup water
- 1 Tsp. coarse salt
- 60 g / 1 cup flat parsley leaves
- 60 g / 1 cup oregano leaves
- 2 Tsp. red pepper flakes
- 60 ml / 1/4 cup red wine vinegar
- 125 ml / 1/2 cup extra virgin olive oïl
  1. Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool.
  2. Separate the head garlic into cloves ; peel and mince the garlic very finely, than put in a medium bowl.
  3. Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes.
  4. Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water.
  5. Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day.

Serve with grilled meats.

More recipe ideas

Adapted from Seven Fires: Grilling the Argentine Way, with the authorization of the chef Francis Mallmann; Artisan, 2009

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