Chimichurri Sauce

  • 4 cups flat leaf parsley leaves
  • 6 cloves garlic<
  • 1/2-3/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • salt and fresh ground pepper
  • red pepper flakes (optional)

Process parsley and garlic in processor until fine, and scrape out into a bowl. Stir in the olive oil and vinegar, and check for seasoning. Add optional red pepper flakes for a spicy chimichurri

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1 Response to “Chimichurri Sauce”


  1. 1 sharon January 5, 2010 at 10:13 am

    This is sort of a Cuban Pesto, is it not? Sure is good!

    SHARON om Oregon


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