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RECIPE
9 INGREDIENTS8 STEPS15MIN

Argentinian Chimichurri

5.0
6 Ratings
The Fuddhist
A self proclaimed foodie, I learned everything from my culinary hero, Abuelita. Currently the host of a beach series on Travel Channel. Could a cooking show be on the horizon?
This sauce goes great with steak, as well as just about everything else. It is best to let it sit for 48 hours to give the flavors plenty of time to marry.

15MIN

Total Cooking Time

9

Ingredients
A self proclaimed foodie, I learned everything from my culinary hero, Abuelita. Currently the host of a beach series on Travel Channel. Could a cooking show be on the horizon?
Ingredients
US / METRIC
Servings:
8
Serves 8
2 cups
3 cloves
3 Tbsp
1 Tbsp
Crushed Red Pepper Flakes
1 Red Jalapeno Pepper, minced
1 Tbsp
Kosher Salt
1 Tbsp
Sunflower Oil
Canola or Olive Oil
1/4 cup
Water, boiled
1/4 cup
Red Wine Vinegar
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Author's Notes

For an authentic chimichurri, do not use a food processor.

Directions

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Step 1
Finely chop the Fresh Parsley (2 cup).
Step 2
Measure out the chopped parsley (2 cups) to make sure you have enough.
Step 3
Mince the Garlic (3 clove).
Step 4
Measure the Dried Oregano (3 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Sea Salt (1 tablespoon), and Ground Black Pepper (1 tablespoon).
Step 5
Add the chopped parsley, minced garlic, and spices to a glass mason jar.
Step 6
Pour the Water (1/4 cup) and Sunflower Oil (1 tablespoon) into the jar.
Step 7
Add in the Red Wine Vinegar (1/4 cup).
Step 8
Stir the chimichirri together. There is no need to shake. Cover and refrigerate. Let it sit for at least 24 hour, so the flavors have time to come together. It will hold for up to 2 weeks.

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