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Diary of a Foodie

Chimichurri Sauce

Diary of a Foodie: Season One: Anatomy of a Meal II with Lydia Shire

Makesabout 2/3 cup
  • Active Time:15 min
  • Start to Finish:15 min
This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.
January 2007
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons minced shallots (about 2 medium)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried hot red-pepper flakes
  • 1/4 teaspoon salt
  • Stir together all ingredients in a bowl.
Keywords
diary of a foodie,
south america,
vegetarian