Argentinian Chimichurri
By: Sarah Chappell
Published: Saturday, May 7, 2011 - 5:55am

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.

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