Ingredients for Chimichurri Argentine Parsley Garlic Sauce For Grilled Meats
- 2 cups packed fresh parsley
- Garlic Cloves
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Cayenne Pepper
- 1 ½ teaspoons salt
- Red Wine Vinegar
- 1 cup extra virgin olive oil
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How to Make Chimichurri Argentine Parsley Garlic Sauce For Grilled Meats
- Combine 2 cups packed fresh parsley, 4 cloves garlic, 1 tablespoon dried oregano, 1 teaspoon smoked paprika, 1 ½ teaspoons salt, ½ teaspoon cayenne pepper (or to taste), and ½ cup red wine vinegar in a blender or food processor.
- Pulse until finely chopped but still slightly chunky. Avoid pureeing completely.
- Transfer the mixture to a bowl and whisk in 1 cup extra virgin olive oil.
- Let the chimichurri stand at room temperature for at least 30 minutes to allow the flavors to meld.
- For the best flavor, refrigerate for at least 2 days before serving. Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
1g
Fat
74g
Carbs
2g
