Argentinian Chimichurri


Photo: Sarah Chappell
Print this recipe

Ingredients

1 7/100 ounces Fresh Parsley
2 tablespoons Oregano, fresh or dry
1 teaspoon Rosemary, fresh or dry
2 tablespoons Cayenne Pepper
2 tablespoons Paprika
3 cloves Garlic
1 tablespoon Thyme, fresh or dry
1 cup Vinegar
1 cup Olive Oil
2 tablespoons Rock Salt
1/2 cup Water
3 tablespoons White Wine such as Torrontés (optional)
to taste black pepper

Preparation

1
Chop the garlic and fresh herbs together and put in a bowl.
2
Prepare the salty water ("salumera" in Argentina) by combining salt and water in a pot and boiling until salt is integrated.
3
Let the salt water cool.
4
Mix salt water with the chopped garlic and herbs.
5
Add vinegar, olive oil, wine, and black pepper. Stir.

Add comment

About

This recipe for a traditional Argentinian Chimichurri comes from the Familia Zuccardi Winery restaurant in Mendoza, Argentina, and is lovely served over grilled beef.

It is best prepared a day ahead and kept in the fridge to allow flavors to meld.

Photo by: Flickr user Girl Interrupted Eating

Tags:

Argentina
sauce

Yield:

8.0

Added:

May 7, 2011

Creator:

Related Recipes

Related Cooking Videos