Argentinian Chimichurri Sauce Recipe

Name: Argentinian Chimichurri Sauce Recipe
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: ¾ cup Flat-Leaf Parsley (3/4 cup fresh Italian parsley leaves (packed)); ½ cup Basil (1/2 cup fresh basil mixed with fresh oregano leaves, or just one or the other, you decide the ratio (packed)); ½ cup Olive Oil (1/2 cup olive oil); ⅓ cup Balsamic Vinegar of Modena (1/3 cup inexpensive balsamic vinegar); 3 tbsp Lemon Juice (3 tablespoons lemon or lime juice); 4 pieces Garlic (4 garlic cloves); 1 piece Yellow Onion (1 small onion); 2 tsp Paprika (2 teaspoon paprika); 1 tsp Red Pepper Flakes (1 teaspoon crushed red pepper flakes); ¼ tsp Kosher Salt (1/4 teaspoon Morton Coarse Kosher Salt); ¼ tsp Black Pepper (1/4 teaspoon ground black pepper)

Argentinian Chimichurri Sauce Recipe - Sauces And Condiments (American)

20 minAmerican

Servings2

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Steps

1Prep. Remove the thick woody stems stems from the herbs leaving behind the tender stems. Measure the herbs by packing them into a measuring cup first, and then rinse in a colander to get any dirt off. Shake off the extra moisture, but you don't have to get the leaves perfectly dry.
2Peel the garlic clove.
3Peel and quarter the small onion.
4Combine all the ingredients in a food processor or blender. Pulse until the green parts are small bits pushing down any leaves that crawl up the sides. You don't have to make this sauce homogeneous, chunks are OK.
5Serve. Grill the meat and spoon a small amount of sauce over the top or on the side when you serve it. Not too much, it is strong, and we don't want to cover that great steak taste. People can always add more if they want. And there's a good chance they'll want.