Ingredients for Chimichurri Argentinean Parsley And Garlic Sauce
- Garlic Cloves
- Coarse Salt
- Fresh Parsley
- 1/4 cup water
- Green Onions
- Optional: Pinch of red pepper flakes
- Dried Oregano
- 1/2 teaspoon paprika
- 1 bay leaf
- Fresh Ground Black Pepper
- Red Wine Vinegar
- Olive Oil
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How to Make Chimichurri Argentinean Parsley And Garlic Sauce
- Mince 4 cloves of garlic. Sprinkle with 1/2 teaspoon of salt and mash into a paste using a mortar and pestle or the flat side of a knife.
- Finely chop 1 cup of fresh parsley.
- Finely chop 1/4 cup of red onion.
- In a medium bowl, combine the garlic paste, parsley, red onion, 1/4 cup of water, 1 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1 bay leaf, and 1/4 teaspoon of black pepper.
- Let the mixture sit for 30 minutes at room temperature to allow the flavors to meld.
- Stir in 2 tablespoons of red wine vinegar and let sit for another 30 minutes.
- Finally, whisk in 1/2 cup of extra virgin olive oil. Cover the bowl and refrigerate for at least overnight (or up to 3 days) to allow the flavors to fully develop.
- Remove the bay leaf before serving. Add a pinch of red pepper flakes for extra heat (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
3g
Carbs
0g
