Argentinian Chimichurri Recipe

Argentinian Chimichurri Sauce Recipe

Recipe by Paggi Pazzo

Argentinian Chimichurri Recipe
Published: February 19, 2012

Prep time: 10 min
Total time: 10 min
Yield: 2 cups
Calories per serving: 724
Fat per serving: 18g

Ingredients

• 1 cup fresh parsley leaves
• 4 garlic cloves
• 1 shallot
• 3/4 teaspoon crushed red peppers
• 2 scallions
• 1 yellow pepper
• 1/4 cup hot water
• 1 cup white wine vinegar
• 1/2 cup olive oil
• 2 bay leaves
• 1/2 teaspoon fresh oregano
• 1/2 teaspoon cumin
• 3/4 teaspoon paprika
• 1 teaspoon salt

Cooking Directions

1. Chop the fresh leaf parsley, garlic cloves, scallions, shallot, yellow pepper (seeded), bay leaves, and oregano into very fine pieces (or use food processor to pulse and chop all ingredients together).
2. Add into a bowl or jar, all of the chopped ingredients (parsley, garlic, scallions, shallot, yellow pepper, and oregano) with salt, olive oil, white wine vinegar, hot water, paprika, cumin, and crushed red peppers.
3. Stir well for 5 minutes and allow liquids and ingredients to gel together.
4. Store in refrigerator (covered and sealed) for 1 day and when ready to be served, allow to stay at room temperature for at least one hour.
5. Ready to serve!